Recipe by COOKGIRl
Several years ago we received a container of gourmet cocoa mix for Christmas. I was never able to find this particular brand again in the store or online so out of frustration I made up my own recipe. I buy the cane sugar in bulk at the natural foods' store. This mix is also very delicious as a substitute in recipes that call for plain cocoa mix and especially delightful in Mexican coffee. An ideal recipe for holiday giftgiving.
Top Review by Annacia
This is a keeper recipe for sure. I did need to make a couple of adjustments but nothing serious. I used Splenda for the sugar for diabetic use and I added some extra cinnamon to the dark cocoa that I prefer. Simply loved as addition of the anise with the other spices. I enjoyed this mix made up with with Silk Coconut milk this morning. Delicious.
- 1 cup unbleached cane sugar (such as "Sucanat")
- 2 teaspoons vanilla powder
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cardamom powder
- 1⁄4 teaspoon anise seed, slightly crushed
- 3 tablespoons cocoa powder
- 3⁄4 ounce mexican chocolate, bar,finely grated (Ibarra is a good brand)
- 2 cups milk or 2 cups rice milk or 2 cups almond milk
- 1⁄4 teaspoon almond extract
- cinnamon stick, to garnish (optional)
Directions See How It's Made
- Directions for mix:.
- Mix all ingredients together well.
- Store in airtight container.
- Yield approximately 2 cups.
- Directions for beverage:.
- In saucepan on medium heat, combine 2 cups of milk or milk substitute. (I have used rice milk and almond milk).
- Add approximately 2 tablespoons of prepared cocoa mix, more or less to taste.
- Stir with whisk until warmed. Do not allow to burn.
- Stir almond extract into the warmed milk mixture just before serving.
- Add cinnamon stick for garnish if desired.
- Yield: 2 servings.