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MEXICAN HOT CHOCOLATE:

 

  • 1/4 cup baking cocoa
  • 2 tablespoons brown sugar
  • 1 cup boiling water
  • Dash ground cloves or nutmeg
  • 1/4 teaspoon ground cinnamon
  • 3 cups milk
  • 1 teaspoon Spice Islands® pure vanilla extract
  • Whipped cream
  • Whole cinnamon sticks

    Combine cocoa and sugar in small saucepan; stir in water. Bring to boil; reduce heat and cook 2 minutes, stirring constantly.

  • Add the cloves, cinnamon and milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers. Yield: 4 servings.