

As many of you may recall, I lost one of my best friends earlier this fall. It’s the saddest thing I’ve ever gone through. Sure, I’ve lost folks I love very much, but they’ve always been older and it’s never been out-of-the-blue. But Jean was my age with dreams the size of Texas and a heart of solid gold. I’m talking 24-karat. I still have moments where something happens and I think about what a kick Jean would get out of it. Lady Gaga and Elton John at the Grammy’s. Jersey Shore (no one loved bad reality TV more than Jean). This Friday would’ve been her 30th birthday, so I’m flying out to Boston to attend the first annual “Jean-a-bration.” We’re celebrating a big birthday and a big life that we all miss so dearly in a big way. And you know what? There’s nothing that girl liked more than a party. I know she’ll be proud. I’ve really never tried to celebrate an event or landmark when it’s tinged with this much sadness–so we’ll see how it goes. I guess there’s no right or wrong way to go about it.

I went to graduate school in Boston and haven’t been back since. So I’m excited to visit all my old haunts. I’ll take photos for you and share some of my favorite places to eat when I return. And if you have any favorite Boston spots, let me know! It’s been a few years since I’ve been back, and I hear things have changed a bit, so I’d love any suggestions. In the meantime, I wanted to leave you one of the best comfort drinks I know, perfect for heavy hearts or just a really gray afternoon: Mexican hot chocolate made with Ibarra.

I first learned of Ibarra when I was around sixteen. It’s when I started drinking coffee because–you know–everyone else started bringing to-go mugs to class and it all seemed very adult. This great bakery downtown did Mexican mochas made with Ibarra and I jumped on the wagon. They had a rich chocolate flavor with spicy cinnamon notes. It all seemed magical and mysterious until a few years later when I realized you can buy Ibarra at the store and the drink I loved so much was pretty darn easy to emulate at home.

Now this particular recipe is for Mexican hot chocolate, but feel free to add a shot (or two) of espresso to make yourself a Mexican mocha. You can find Ibarra at a Mexican grocery store or a well-stocked gourmet food market. It is made with granulated sugar so a) don’t munch on it right out of the package–it’s grainy! (I tried) and b) no need to add sugar. I have a friend who puts a little almond extract in her whipped cream, and I think that’d be a nice touch for this, too. So drink up. In the name of love and chocolate and life and memory and gratitude. And while you’re doing all that, I’ll drink to Jean.