Mexican chocolate drinks are always some of my favorites. Mexican chocolate is a coarsely ground, bittersweet chocolate that is flavored with cinnamon or other spices to give it a subtly spicy kick and temper the richness of the chocolate. It can be used in many forms, but because it has a strong chocolate taste, it blends exceptionally well with coffee and milk. I often use Mexican chocolates such as Ibarra and Nestle’s Abeulita to make Mexican chocolate coffee drinks, but you can make one much more easily with Coffee-Mate’s Abuelita Mexican Chocolate Creamer, which I picked up at my local grocery store this week. I’m not always a fan of artificially-flavored chocolate creamers and products, but I couldn’t resist the appeal of the Mexican chocolate.
The creamer really surprised me and exceeded my expectations because it tasted like Mexican hot chocolate – or, more accurately, like chocolate milk – straight out of the bottle. It tasted like cream, cinnamon and spice, and while there was a distinct cocoa note to it, it did not taste artificially chocolaty. A splash of it was enough to give my coffee a nice sweetness and a good Mexican chocolate flavor. It was even better when I added a little whipped cream and a sprinkle of cinnamon to the drink. It wasn’t as rich as using real chocolate to make a mocha, of course, but this is a great choice for the chocolate-lover looking for a quick and easy way to spice up their morning or afternoon coffee.