Mexican hot chocolate #1

Yield: 4 Servings

Measure Ingredient
¼ cup Unsweetened cocoa
¼ cup Sugar
¾ teaspoon Cinnamon
1 dash Salt
1 quart Milk
¼ cup Light cream
¾ teaspoon Vanilla extract

In small bowl, combine cocoa, sugar, cinnamon & salt; mix well. In medium saucepan, heat half the milk until bubbling. Stir in cocoa mixture. Beat with wire whisk or rotary beater until smooth. Over low heat, bring to boiling, stirring continuously. Gradually add rest of milk & bring to second boil. Stir in cream & vanilla. Heat gently. Before serving beat with rotary beater until frothy.

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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