Cocoa, New Mexican Style
This tastes almost the same as Mexican hot chocolate made from the spiced chocolate rounds.
Total Timeunder 15 minutes
One Pot MealYes
Mealbreakfast, brunch, kid snack, snack
Taste and Texturechocolatey, creamy, spiced
Type of Dishbeverage, hot chocolate, non-alcoholic beverage
- 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
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.
Grate a little nutmeg onto the whipped cream.
1994 Jane Butel