A wonderful ice cream recipe using Mexican chocolate. I’ll have to try this. Happy Ice Cream Day!
While travelling in Mexico during my college years, I always enjoyed having Mexican hot chocolate at breakfast. It’s tastier than its American counterpart and has subtle notes of cinnamon. Then, many years later after moving to NYC, I discovered that the little bodega on our corner had the Abuelita chocolate disks, so I happily started making Mexican hot chocolate at home.
Nowadays, you can find these disks (the other common brand is Ibarra) in the international foods section of large grocery stores.
In fact, my sister-in-law in Gurnee, IL who didn’t know we could get it here sent us about 10 boxes after we commented how much we loved it while visiting during Thanksgiving!
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