Mexican Spiced Cocoa | Midwest Living

Mexican Spiced Cocoa

Mexican Spiced Cocoa

Login to rate this recipe.
  • Makes: 5 servings
  • Start to Finish 20 mins

Login to save this recipe

A pinch of cinnamon plays well with rich cocoa flavor. Use a rotary beater for an extra-frothy drink.


  • 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)


  1. 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.
  2. 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, sodium (mg) 196, vit. A (IU) 680, pro. (g) 7, iron (mg) 1, cal. (kcal) 312, calcium (mg) 252, Fat, total (g) 23, carb. (g) 21, vit. C (mg) 2, sat. fat (g) 14, chol. (mg) 71, fiber (g) 0

Add Your Comment