Mexican chocolate cocoa

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

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