Mexican chocolate cocoa
1 Servings
Ingredients
| Quantity | 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 |
Directions
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