Mexican Hot Cocoa Mix
- Ready In:
- 10mins
- Ingredients:
- 12
- 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 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
Cookgirl, Thank you,Thank you, Thank You!!!! This is a wonderful recipe.I made this and it was all used up that night,my girls were here with their kids,and my husband and I both had some too,so I made a double batch the next day,and it is half gone already.We had this Christmas Eve and it was snowing outside,and it helped to make a wonderful Christmas for us! Thanks,Darlene
RECIPE SUBMITTED BY
COOKGIRl
United States