Hot Chocolate Granola

It’s been a cold winter and I wanted to start the New Year with warmth. So January’s flavor is inspired by Hot Chocolate. 

But not just any hot chocolate—Mexican style. 

Richer and more intense than American, with less sugar and a kick of cinnamon— Champurado is traditionally from Oaxaca but dates back to ancient Mesopotamia.

We used Abuelita Mexican Chocolate which is more grainy and complex than American. We added Ceylon cinnamon—known as Canela—a long with marshmallows to complete the recipe.