Mexican Cocoa

By akselden

Ingredients

• 1/3 cup (75 mL) cocoa powder
• 1/3 cup (75 mL) granulated sugar
• 1/4 tsp (1 mL) cayenne pepper
• 4 4"-long cinnamon sticks
• 8 cups milk
• 1 tin Mexican Cocoa

Preparation

Step 1

1. Place all ingredients in lidded metal tin. Makes , enough mix to flavor 8 cups (2 L) of milk.
2. Label a recipe card to read: Mexican Cocoa: spicy and aromatic

In heavy pot. heat about 2 cups (500 mL) of the milk to a bare simmer. Stir in entire tin of Mexican Cocoa with a whisk until cocoa is well blended. Add rest of milk and bring back to a simmer. Discard cinnamon sticks. Serve hot. Serves 6