I lived for chocomíl as a kid, especially when my mom threw in a few fresas into the mix.
What is chocomíl, you ask?
Choco Milk is the OG Nesquik. It first launched as a nutritional milk supplement in Mexico in 1928 with Pancho Pantera as the face of Choco Milk.
Growing up, I used to spend my summers with mi abuelita Victoria in Colima… en paz descanse.
She always used to send me out to pick up tortillas in the morning and occasionally, I’d sneak by Chinta’s corner store for chocomíl on the way back.
It was always served warm in a plastic baggie, and it was topped with cinnamon but the fact that you were drinking it from the plastic bag just made it taste 10x better.
Next time you’re in Mexico, have your agua fresca or your agua de coco in a baggie, it’ll change your life.
Mi abuelita Victoria passed away last year, and a few days ago when I was walking around the super market, I was hit with a wall of memories when I saw the Choco Milk can.
I decided to add choco milk to the batter, as a little tribute to celebrate her and those summers I spent with her, and I was really happy with the outcome. You have a moist chocolate milk cake on the bottom, and a chocolate milk whipped topping that wraps it all together, and if you want to be a little extra–drizzle some chocolate sauce on these babies.
If you grew up on Choco Milk like I did, I hope these cupcakes bring out all the feels like it did with me.
