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Cocoa, New Mexican Style Recipe-12587

Photo by: Joseph DeLeo
Comments: 0


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

Yield: Makes 4 servings


  • 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

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%)
12mg (4%)
3g (13%)
5g (7%)
92mg (4%)
1mg (4%)

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