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Cocoa, New Mexican Style

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

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

Makes4 servings

CostInexpensive

Easy

Total Timeunder 15 minutes

One Pot MealYes

Recipe Coursebeverage

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealbreakfast, brunch, kid snack, snack

Moodstressed

Taste and Texturechocolatey, creamy, spiced

Type of Dishbeverage, hot chocolate, non-alcoholic beverage

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

Instructions

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.

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