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Mexican
Cocoa, New Mexican Style

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This tastes almost the same as Mexican hot chocolate made from the spiced chocolate rounds.

Yield: Makes 4 servings

Ingredients

  • ¼ cup sugar
  • 2 teaspoons all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • Dash salt
  • ¼ teaspoon ground cinnamon
  • Pinch ground cloves
  • ½ cup water
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • Whipped cream
  • 4 cinnamon sticks

Directions

Combine sugar, flour, cocoa powder, salt, and spices in a medium-size saucepan. Stir in the water and simmer 3 minutes.

Gradually add milk and heat until hot but do not boil. Using a molinillo (a Mexican chocolate stirrer), a fork, or a rotary beater, whip cocoa until frothy. Pour hot cocoa into mugs or stemmed glasses and serve immediately with dollops of whipped cream and cinnamon sticks.

Variation:

Grate a little nutmeg onto the whipped cream.


© 1994 Jane Butel

Note from Cookstr's Editors

Nutritional information does not include Whipped Cream.

 

Nutritional Information

Nutrients per serving (% daily value)

138kcal (7%)
145mg (15%)
0mg (0%)
56mcg RAE (2%)
227mg
33mg
5g
19g
12mg (4%)
3g (13%)
5g (7%)
1g
21g
92mg (4%)
1mg (4%)
 

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