Counterculture Cocoa

Tried the vegan mallows in Mexican hot cocoa made with vanilla 7 Grain milk by Pacifica that I picked up at Eureka Natural Foods . We heated the milk over the stove & blended it in the blender with the Ibarra Mexican chocolate wedges from Los Bagels.

The cinnamon taste in the mexi-chocolate went well with the vanilla marshmallows. They got soft & melty on top of the cocoa after a bit. Yums!

The Graham cracker dip admittedly put this one over the top, especially for a Sunday morning snack. I think lunch will be quinoa & kale. I'll spare you the quinoa & kale post.... For now ;)

Bon vivant!