Prep 5 mins
Cook 0 mins
When I was a kid my Mom used to make Ibarra Mexican hot chocolate for me. If you've never tried it, it's wonderful stuff. You melt two wedges of the stuff in a cup of hot milk and zip it in the blender. It has some cinnamon in it and makes me think of winter with every sip. This recipe originally comes from Alton Brown's instant cocoa recipe. I've made some changes to make it my own and to get close to the taste of Ibarra
- 4 cups powdered sugar
- 2 cups unsweetened baking cocoa
- 5 cups powdered milk
- 2 teaspoons salt
- 2 tablespoons cornstarch
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1⁄8 teaspoon cayenne pepper
- Combine all ingredients in a mixing bowl. Stir slowly to combine.
- Sift mixture into your storage container. DO NOT skip this step. Sifting helps mix the ingredients, aerate, and break up the clumps.
- Store in a sealed container and be sure to give it a good shake before you use any of the mix. You can adjust the amount of cayenne pepper to taste as needed.
- To use mix.
- Fill a mug about half full with the mix and then slowly top it off with hot water, stirring the whole time. Use more or less to taste.
This rates pretty close to the Ibarra hot chocolate. Very good.