Happy Cinco de Mayo! Have your blog readers (or inboxes) been filled to the brim lately with Mexican recipes like mine? Tacos, taquitos, enchiladas, margaritas and guacamole galore — and I can’t get enough. I gladly welcome any excuse to celebrate and indulge in Mexican cuisine.
Not that I ever need an official excuse. Just the other day, for example, we celebrated Dos de Mayo just for the fun — and deliciousness — of it. Long after our bellies settled, we got a hankering for something sweet. With Latin foods on the mind and chocolate chips in the freezer, I threw together this easy dessert sammie, a twist on Mexican hot chocolate. Grilled bread filled with warm, spiced chocolate.
Authentic Mexican cuisine? Maybe not. But fun and tasty? Definitely.
Hot chocolate may seem like an unlikely choice for May, but we were experiencing unseasonably winter-like weather (snow and all). Regardless, this version can be enjoyed any time of year. Doesn’t it sound especially good cooked over a campfire on a nice summer night (move on over, s’mores!)?