Recipe finder
Mexican Spiced Cocoa
- 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