Growing up in the Los Angeles area, you find that the Mexican culture is woven into every culture. Mexican food, festivals and friends influence the way we eat, drink and speak. One of the things I missed most when I lived in Brooklyn was being able to stop at the local taco truck for carnitas, carne asada or chicken tacos. Freshly made, palm sized bundles of charred meat, an assortment of salsas, pickled jalapenos and other condiments ready to be added to the taco.

This post has absolutely nothing to do with tacos, I just went on a tangent, which I am known for doing. So, let me bring this back to the subject: Abuelita Mexican Hot Chocolate. I would grate the solid discs of spiced chocolate into a pot of hot milk, whisking to dissolve and froth the drink. Sometimes I like to add a shot of coffee liqueur or rum, just because I am an adult and I can. And it tastes good.

I was invited to a Dia de los Muertos celebration at Nestle USA’s offices in Southern California. I love the folk art and decorations for Dia de Los Muertos, and believe honoring and remembering your ancestors is important. The celebration was fun and informative and a wonderful was to start my day, as they served delicious pan dulce, Nescafe and Abuelita hot chocolate, of course. They even offered face painting, which after a little hesitation, I did it.

I went to the grocery store with my face paint, and picked my kid up from school too! I must do face paint more often!

One of the goodies we were offered were Abuelita Chocolate Dipped Pretzels, which were sweet, salty, crunchy and fun. The recipe, created by the Nestle USA test kitchen is easy, and makes a great after school snack.

This recipe uses granulated Abuelita, an instant form of the hot chocolate. No grating necessary.