3/4 cup chopped Mexican chocolate (such as Ibarra)
How to Make It
Layer cocoa powder, powdered milk, brown sugar, salt, ground cinnamon, and Mexican chocolate. Add a few cinnamon sticks to top of jar.
This mix will fill a 1-quart jar (12 servings), but if your containers are different sizes, just keep the ratio of ingredients constant. On the back of the tag, write: "Mix contents in a large bowl. For each serving, place 1/3 cup cocoa mix in a mug and stir in 1 cup boiling water. Store remaining mix in airtight container."
The original recipe in the magazine had 1 Tablespoon of salt instead of 1/2 teaspoon. I'm trying to find the rest of the magazine and the next issue to see if they had a correction. All I have now is the one page with the recipe.
I made it this way...
Heat 1 cup of milk in a microwavable mug for 1 min-1 min 30 seconds.
Add the cocoa mix a little at a time, while stirring. You can either use instant or homemade (2 heaping tablespoons of cocoa powder, plus 1 1/2 tablespoons of sugar).
Add 1/4 tablespoons of cinnamon. Stir well.
Pour in 1/4 tablespoons of vanilla extract. Stir again.
Top with marshmallows, whipped cream, or any items of your choice. A fun idea is to stir the cocoa with a candy cane or cinnamon stick instead of a spoon.
Made Classic Cocoa, Mexican Cocoa, and Mocha Cocoa using fresh ingredients, just purchased. 3 days after making them, I opened the Mexican Cocoa and the dry ingredients had sucked all of the moisture from the brown sugar and I had to crack through it with a knife. This is embarrassing because I gave some of the jars of Mexican cocoa away.
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