Mexican Spiced Cocoa

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Published on Midwest Living (http://www.midwestliving.com)

Mexican Spiced Cocoa

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Makes: 5 servings
Start to Finish 20 mins

Ingredients

1/4 cup sugar
1/4 cup unsweetened cocoa powder
1/2-1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
4 cups half-and-half, light cream, or whole milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla
Whipped cream (optional)
Ground cinnamon (optional)

Directions

In a saucepan, combine sugar, cocoa, cinnamon and salt. Add water and 1 cup of the half-and-half; whisk together. Stir over low heat until mixture just comes to boiling. Gradually whisk in the remaining half-and-half; heat through but do not boil.
Remove from heat. Stir in almond extract and vanilla. If you like, beat mixture with a rotary beater or Mexican molinillo (carved wooden beater) until very frothy. Serve in mugs. If you like, top each serving with whipped cream and top with a sprinkle of additional cinnamon.

Nutrition Facts

(Mexican Spiced Cocoa)

Servings Per Recipe 5, vit. A (IU) 680, cal. (kcal) 312, pro. (g) 7, carb. (g) 21, Fat, total (g) 23, vit. C (mg) 2, chol. (mg) 71, sat. fat (g) 14, sodium (mg) 196, iron (mg) 1, calcium (mg) 252

Source URL (retrieved on May 24, 2013): http://www.midwestliving.com/recipe/drinks/mexican-spiced-cocoa/

Links:
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