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Mexican Spiced Cocoa
Ingredients
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 to 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
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.
