Mexican Hot Cocoa Mix

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • Mix
  • 1
    cup unbleached cane sugar (such as "Sucanat")
  • 2
    teaspoons vanilla powder
  • 1
    teaspoon ground cinnamon
  • 14
    teaspoon clove
  • 14
    teaspoon salt
  • 14
    teaspoon cardamom powder
  • 14
    teaspoon anise seed, slightly crushed
  • 3
    tablespoons cocoa powder
  • 34
    ounce mexican chocolate, bar,finely grated (Ibarra is a good brand)
  • To Prepare
  • 2
    2 cups rice milk or 2 cups almond milk
  • 14
    teaspoon almond extract
  • cinnamon stick, to garnish (optional)
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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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