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172 pages, Paperback
First published July 15, 2015
I looked at the mug of thick, hot chocolate, like I was seeing it for the first time. The sides of the cup were smudged with dark brown liquid, dotted with grains. To get this thick consistency, you had to melt the tablea in water with milk, stirring the pot tirelessly with a wooden molonillo. You whisked and whisked until your arms protested, until the ingredients melded in a rich and silky brown. It was a labor of love.
I pulled the mug closer, bowed my head, closed my eyes, and inhaled. It smelled - what was it, exactly? - full. It smelled so many things: dark, earthy, and fruity. I held the rim to my lips and took a long, thoughtful sip.
"It's not as sweet as you're used to," Dad said apologetically.
It tasted a hint of the sweet, a hint of the bitter - the way life always had been.
