How to make Chocolate Ibarra like your Abuelita does!
Hello all my dear Readers!
Today I was reflecting on my time here in Europe and I came to the realization that it's been a year since I took the big step to move to Europe. Even though I am physically not in Mexico anymore, I seem to keep going back to the traditions I was raised with. One of those is having hot chocolate during the cold winters in Mexico. Ever since I remember, during winter, my mom and grandma would make Chocolate Abuelita or Chocolate Ibarra for my siblings and I.
With the winters here in Europe been way colder than any winter in Mexico, I seem to be drinking this delicious chocolate drink more and more (almost more than when I was a kid!).
So I figured I would share with you guys how my abuelita used to do it and how YOU can also do it! It's not that hard, so let's get started.
First, let's take a look at the ingredients:
- 1 round bar of "Chocolate Ibarra"
- Approx. 1 Liter of Milk
- Optional: Cinnamon (Powder or Whole)
- Optional: Small marshmallows
Now let's actually make this hot chocolate happen. Here are the steps you need to take:
- Grab a pot and heat up half a cup of water. Wait until it starts boiling.
- When it's boiling, put in the round bar of "Chocolate Ibarra". If you have whole cinnamon, then put this in as well.
- Lower the heat and leave it for approximately 5-10 mins. Keep stirring until the bar melts. You may want to add a bit of milk at this point, but don't add all of it. See below,
- Now that it's almost fully melted, pour the milk. If you prefer powder cinnamon, then put half a small teaspoon of cinnamon (or more if desired).
- Increase heat and wait until it boils. If you put a piece of cinnamon, take it out.
- To make the chocolate extra foamy, you can use a wooden Mexican whisker (molinillo) or blend the hot chocolate using a blender.
- Finally, pour in cups and top with marshmallows.