mexican chocolate cocoa
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Cocoa (preferably Droste or other alkalized, "Dutch process") |
| ½ cup | White sugar |
| ¼ cup | Boiling water |
| ½ teaspoon | Cinnamon |
| ½ teaspoon | Vanilla extract |
| ½ teaspoon | Almond extract |
| 4 cups | (1 quart) milk; preferably whole |
Mix the cocoa, sugar and cinnamon in a heavy saucepan over medium-low heat.
Add the boiling water and stir to combine well. Add the cinnamon and extracts and heat just until bubbling. Add the milk, a little at a time, stirring to let it get warm before adding more. Serve with parve marshmallows.
Posted to JEWISH-FOOD digest V97 #306 by "Laurel Halbany" <mythago@...> on Nov 24, 1997
Similar recipes
- Chocolate cocoa cake
- Cocoa
- Cocoa almond cookies
- Cocoa applesauce bread
- Cocoa bread
- Cocoa chili
- Cocoa cookie hearts
- Cocoa cookies
- Cocoa drops
- Cocoa mix
- Cocoa mousse
- Cocoa pasta
- Cocoa rye bread
- Cocoa-applesauce cake
- Cocoa-cinnamon cake
- Cocoa^
- Easy cocoa mix
- Hot cocoa
- Mexican cocoa
- Microwave cocoa
Random recipe of the day
Follow us
