The first time I made this I thought it needed a bit more cocoa. This time I left out the marshmallows and added 1/2 cup more cocoa and 1/4 teaspoon of cayenne. Hot Chocolate with a kick!
Why is it pink?!?!?!
I cut this recipe in half, but kept the cocoa at 1 cup. I thought it could still use a little more, though -- just wasn't cocoa-y enough for my taste. I think I will add an extra 1/2 cup of cocoa next time in addition to leaving out the creamer (didn't care for the taste of it in this recipe). I love, love, love the cinnamon flavor of this -- will definitely keep experimenting until it's right for me.
Oh SueL, as usual, another wonderful recipe. I also used splenda instead of sugar, and cut back on the marshmallows a bit. I love Mexican hot chocolate and this was quite delish! Thanks for a keeper SueL. Made for Comfort Cafe, Jan 2009.
I thirded the recipe, omitted the non-dairy creamer, and added a dash of clove powder to the results. Marshmallows were added at mixing time depending on the mood. I like it!
I made 8 servings as I'm the only one who drinks hot chocolate here. I used Splenda for the sugar in a slightly less amount than ask for and skipped the marshmallows while adding half again as much cinnamon. For me this came out just right. You just can't find sugar free chocolate mix here in Canada so I'm truly delighted with this. Oh yes! almost forgot I also added 1/4 tsp of vanillin. Thanks very much Sue.
Lovely - but found it very sweet (as I do quite a few U.S. recipes) even with just 2 cups of sugar! Added about 1/2 cup more cocoa and grated some Belgian chocolate in - just tried it and it's gorgeous!!
Easy and great tasting!
I left out the marshmallows. This was really good! To the second batch I added a bit of powdered cardamom and cloves, and I was very pleased with the result.
The kids absolutely loved this as a milk shake!I had to tweak it a little because I didnt have any cocoa...instead I used about half of a can of folgers mocha choclate cappuccino instead