Mexican Chocolate Oatmeal is a warm and comforting beverage perfect for rainy days and cold winter mornings. I love adding Mexican chocolate to my warm beverages, and this oatmeal is no exception. Unlike traditional oatmeal which is thicker and eaten like a cereal, Mexican oatmeal is creamier and served as a beverage for breakfast or an after-dinner treat to enjoy with a piece of your favorite pan dulce. Adding Mexican chocolate to this oatmeal makes it an even sweeter treat.
1cup old-fashioned oats
13-inch cinnamon sticks
23-ounce tablets Mexican chocolate cut into wedges
Combine the water, oats, cinnamon stick, and salt in a large saucepan. Bring to a boil over medium-high heat. Cover saucepan and reduce heat; let simmer for 8 to 10 minutes until the water has thickened.
Pour in the milk and add the Mexican chocolate. Let simmer, stirring occasionally, for 15 to 20 minutes until the chocolate has dissolved completely and the oatmeal has thickened slightly. Sweeten with sugar and let simmer for an additional 5 minutes. Remove from heat. Enjoy!
If you are unable to find Mexican chocolate, substitute 1/2 cup cocoa powder, 1 tablespoon ground cinnamon, and 1 teaspoon almond extract.