Mexican Pumpkin Pie Hot Chocolate

I have dreams of one day living in Mexico....I think it's one of the most beautiful places in all the world. I am fascinated by it's food, interested in learning about the culture, I absolutely love the Spanish language and I adore todos los colores brillantes  (all the bright colors) that are splashed everywhere!

I picture myself waking up one crisp fall mañana ( morning) the warm yellow sun shining in my window, grabbing the coziest sweater in my closet and walking to the local mercado (market). 

Entranced by all that it has to offer I walk vendedora a vendedora passing  la tortillería  it's table stacked high with fresh tortillas ready to be stuffed and filled with delicious meats and spicy peppers.  El Hombre with la fruta fresca (fresh fruit) and las verduras maduras ( ripe vegetables) mangoes, guyabas, chayote and noplaes all sharing the same space. Finally at the end of the aisle I see  una anciana (an old woman) with wispy gray hair slowly stirring a great big caldron of something.

I'm not really sure what it is...but the sweet smell in the air is drawing me near.  As I approach la senora she outstretches her hands and offers me a warm mug which looks to be filled to the brim with "melted chocolate" As I look at her questiongly "Champurrado" she says..she gestures at me to take a sip and when I do this warm hot drink fills my mouth and makes me smile and reminds me yet again all the reasons why I love this beautiful country!

So until my bags are officially packed and my United States passport is left behind...I will have to bring un poquito ( a little bit) of my Mexican dreams to where and I am now....so I present to you my
" Mexican Pumpkin Pie Hot Chocolate"....i'ts not quite my sweet ancianas Champurrado but it is a little piece of Mexican heaven right here in my cup until I get to officially call Mexico my home....Salud!

Ingredients

1. A tablet of Mexican Chocolate like Abuelita  or Ibarra

2. 4 cups of water (use milk if you prefer a thicker hot chocolate)

3.1/2 tsp of Mexican Vanilla

4. 1/2 can. pure canned pumkin (like Libby's)

5. 1/2 tsp. pumkin pie spice

6. 3/4 tsp. cinnamon

7. dash of salt

8. 2 tbsp. of packed brown sugar

Directions

1. In saucepan heat the 4 cups of water or milk the chocolate tablet, Mexican vanilla, pumkin puree, pumpkin pie spice, cinnamon, salt and brown sugar over medium high heat stirring constantly until well combined. (you can use a wire wisk, wooden spoon or this is the perfect time to use your Molinillo if you have one!) 

2. Stir until chocolate is completely melted. Swirl with whip cream and sprinkle on a pinch of cinnamon.  Serve immediately.

Mexican Breakfast Club- Mexican Chocolate French Toast

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!

Ingredients

2 eggs
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
chocolate chips

Directions :


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!