Mexican Hot Cocoa
- 1/4 cup cocoa
- 1/4 cup sugar
- 3/4 t. cinnamon
- 1 quart whole milk
- 1/3 cup heavy cream
- 1 t. vanilla
- Combine cocoa, sugar and cinnamon.
- Set aside.
- Heat 1 cup of milk until bubbly, stir in cocoa mixture, mix with whisk until smooth.
- Gradually stir in remaining milk so slow boiling continues.
- Remove from heat, stir in cream and vanilla.
- Mix well.
This page is made by Pascal Meijer