So although lunch is my preferred meal of the day, breakfast holds a very special memory in my heart. Why you ask ? Because many, many lunas ( moons) ago when I was a small, pequena muchahcha I would spend countless mornings around my Nana & Pop Pops breakfast table. I remember sitting at their great big walnut colored kitchen table and watching my Pop Pop flipping the pancakes for what seemed like forever, than making sky high fluffy stacks of his family famous maple pancakes.
There were six little chicas to feed between my sister and my four primas ( cousins) and it didn't even seem to phase him that we had the appetites of little baby lions and just 1 pancake a piece would not do. He just kept happily slappin the batter on the griddle, and telling us to make sure we had a seat so that we had the perfect view of our early morning cartoons. Such a sweet connection between cooking and showing love.
I couldn't see it back then but now I realize that my Pop Pop didn't see cooking for his grand girls as a chore but a labor of love ♥ Okay, Okay I have to get syrupy sweet about things sometimes.........now to the task at hand. If you follow my blog you may already know that a few weeks ago I was consumed by all things breakfast, I couldn't stop thinking of new early morning recipes. I was OBSESSED! So when I saw that girlie chef & Helen's Breakfast Club were hosting a Mexican Club event.
I figured my Mexican Chocolate French Toast could fit the bill. Although Mexican Chocolate French Toast is not a "traditional" breakfast food it does use Mexican ingredients. It's what I love to call Mexi-Nueva , which is taking common Mexican ingredients and giving them a new spin and a twist! I did previously post about my Mexican French Toast but I never did give the recipe, so here it is. I hope you enjoy it!
1 1/2 cups of milk
4-5 slices of thick Texas toast or 5-6 slices of reg bread
1 tbsp of Mexican canela or cinnamon
1 tbsp Dutch process cocoa
2 tsp of chocolate extract
drizzle of Nestle Abuelita Mexican chocolate syrup
1. Pour the milk into a medium size bowl, whisk in the eggs until well incorporated and smooth. Next, mix in your, Mexican canela, cocoa and chocolate extract,whisk until smooth.
2.Heat a lightly oiled griddle or frying pan over medium heat.
3.Soak bread slices in mixture until saturated, but not soggy. Cook bread on each side until golden brown. Sprinkle with cocoa, cinnamon chocolate chips and a drizzle of Nestle Abuelita chocolate syrup and Enjoy!