Feb 23, 2011

Mexican Hot Cocoa

Hot cocoa just screams winter to me and although this has been a long and cold winter for us Georgians, I haven't minded it. I actually really like winter! And although it's been warm here the past few days, this hot chocolate was still very much welcome in my house! The warm cinnamon and sweet chocolate work so well together and made for a perfect after dinner snack many nights.

Here's a secret: If you make a glass and for some reason don't finish it, store it in the fridge and try it cold! It's actually very good cold. Mixed with ice cream it would make a delicious milkshake, too!

Enjoy. :)

Mexican Hot Chocolate
adapted from The Pastry Affair

2 cups powdered sugar
1 cup cocoa powder
2 cups powdered milk
3/4 tsp. salt
3/4 -1 tbsp. cinnamon, depending on taste
Hot water or milk

1. In a bowl, whisk together powdered sugar, cocoa, powdered milk, salt, and cinnamon. Be sure to combine ingredients well. Store in an airtight container until ready to use.
2. When ready to make hot cocoa, fill a mug halfway with hot water or milk. Spoon in 2-3 spoonfuls of cocoa mix and stir to combine.

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