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Mexican Cocoa Sauce recipe

Serve this cinnamon-scented, Kahlúa-spikedcocoa sauce over ice cream, bread pudding or cake.

Recipe: Mexican Cocoa Sauce

1/2 cup baking cocoa1 cup granulated sugar1/2 teaspoon ground cinnamon1/2 cup water1/4 cup heavy cream1/2 teaspoon almond extract1 tablespoon Kahlúa or other coffee-flavoredliqueur

  • In small saucepan combine baking cocoa,sugar and cinnamon. Stir in water andbring to a boil over medium heat. Cook for 5 minutes, stirringconstantly.
  • Remove from heat and add cream, almondextract and Kahlúa, mixing well.Cool sauce completely at room temperatureand transfer to a jar with a tight-fittinglid. Sauce keeps in refrigerator for 1 month.

    Makes about 1 1/4 cups.

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