Mexican Hot Cocoa Mix
- Reviews 4
Ready In: 10 mins
Yields: 2 cups
Ingredients
Mix
- 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)
To Prepare
- 2 cups milk or 2 cups rice milk or 2 cups almond milk
- 1⁄4 teaspoon almond extract
- cinnamon stick, to garnish (optional)
Directions
- 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.
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