Take the winter chill off with this sweetand chocolatey, cinnamon-spiced hot chocolate.
Recipe: Mexican Style Cocoa
1 tablespoon granulated sugar
Microwave Directions: Mix the sugar, cocoa,salt and cinnamon in a microwavable bowl. Whisk in the chocolatemilk. Microwave on high until thoroughly heated, about four minutes.Stir several times as the mixture heats. Add vanilla and stir.Pour into mugs, using the cinnamon sticks as stirrers. Top withdollop of whipped cream, if desired.
Stovetop Directions: Place the dry ingredientsin a sauce pan and add the milk. Warm on stovetop until thoroughlyheated. Remove from heat and add vanilla. Pour into mugs, usingthe cinnamon sticks as stirrers. Top with dollop of whipped cream,if desired.
2 tablespoons unsweetened cocoa powder
Pinch of salt
1/4 teaspoon ground cinnamon
2 1/4 cups milk
1/4 teaspoon pure vanilla extract
2 cinnamon sticks (optional)
Whipped cream (optional)
Makes 2 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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