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