Combine with your nondairy milk of choice for Mexican hot #chocolate made incredibly easy! Or easy enough — I made the mistake of using less than a whole tablet, and it took me about five minute to split, as it was rock-hard. No issues emulsifying in hot liquid, though. I prepared my cup with the oat milk I reviewed earlier, which nicely complemented the warm cinnamon notes of the chocolate! However, I also ended up adding extra cocoa powder because — personal preference — I like a little more bitterness. All told, I didn’t enjoy the flavor enough to get it again, and it didn’t really help that each block was individually plastic-wrapped.
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