Winter Quarter has begun and the drop in temperature calls for warm drinks all times of the day. Mexican hot chocolate is a cup of rich cinnamon and chocolate flavor, popular during the Day of the Dead and throughout las posadas among Hispanics living in the U.S. and Latin America. This hot chocolate is enjoyed on its own or paired with pan dulce, a type of Mexican sweet pastry or tamales.

The drink is traditionally made with a solid tablet of chocolate, milk and a whisk, which is a timely process because the drink is only ready once the tablet is fully melted. This recipe replaces the whisk with a blender, shortens the time to prepare the drink and still gives you that same grandma-made flavor.

Marilu Bedolla / Daily Nexus

MEXICAN HOT CHOCOLATE

Servings: 4

Time: 15 minutes

4 cups of milk

1 Abuelita chocolate tablet

In a medium pot on high heat, simmer two cups of milk and then remove from heat. Place Abuelita tablet in a blender, add the warm milk and blend until the chocolate is dissolved. In the meantime, bring the second two cups of milk to a simmer. Add the mixture from the blender to the pot and boil. Stir the pot with a whisk until the chocolate drink boils. Serve warm.