You haven’t tried Mexican Hot Chocolate Oatmeal? Never thought about it? I needed breakfast this morning and I have been wanting to try this idea since I bought some Abuelita Hot Chocolate Mix–not the tablets. That’s for making it the non-instant way.
So the original idea for chocolate oatmeal came from my Grandma Brew. She would put Hershey’s chocolate syrup or Nestle’s Quik in my Uncle Reggie’s oatmeal–not when he was a kid. He was a teenager. The first time I saw that on a summertime visit I was a little shocked, but then I tried it and I was an immediate fan–try it yourself sometime when you need some chocolate in your most important meal of the day.
Back to this post. Mexican Hot Chocolate is an acquired taste–I think mainly because it is like dark chocolate and the amount of sugar is not up to par with your usual hot chocolate recipe. Also, there is cinnamon in the mix–or canela if you are serving it to your abuela (grandmother).
Feel free to adjust the amount of mix and maybe add a little sugar. I added Truvia this morning and served it up in a Mexican pewter molcajete just to keep with the theme.
Here’s a fun tip: get yourself some of these cute measuring spoons so that you have the right measurement for dash/smidgeon/pinch and oh my goodness this set has a tad and a drop. Be still my heart.
- 1/2 cup quick cooking oats
- 1 cup water
- Dash of salt
- 1 T. Abuelita Hot Chocolate Instant Mix
- sugar to taste
- Bring the water and salt to a boil in a small to medium saucepan.
- Add the oats and cook on medium for 1-2 minutes.
- Add the hot chocolate mix and stir.
- Adjust the amount of mix depending on how chocolate-y you want it.
- You will probably need to sweeten this.