The Whites came over for hot chocolate Friday evening. Cub’s International Aisle had Mexican baking chocolate disks, so I picked up a packet. The bunoelina mix was still sitting on my shelf, so we got to try something Colombian as well. Jen brought a tin of toffee chocolates from the Hausers to share.
What makes Mexican hot chocolate different? Cinnamon. Red hot candy flavor rather than the woody cinnamon is definitely apparent when you prepare this beverage. How about Colombian? Several internet sites claim that bread and cheese is served with their chocolate. Joel actually drops a small piece of mild cheese in to the bottom of his mug. It partially melts, but I haven’t noticed it changing the flavor of the hot chocolate. Its just a nice "surprise" at the end.