Mexican Cocoa

Mexican Cocoa Recipe
David Prince
Layer the ingredients for this homemade Mexican cocoa in a jar, add a ribbon and a tag, and you have a simple but stylish gift.

Yield:

Makes 1 quart mix or 12 servings hot cocoa

Recipe from

Sunset

Nutritional Information

Calories 158
Caloriesfromfat 14 %
Protein 3.4 g
Fat 2.4 g
Satfat 0.8 g
Carbohydrate 33 g
Fiber 2.1 g
Sodium 0.0 mg
Cholesterol 1 mg

Ingredients

1 cup unsweetened cocoa powder
1 cup powdered milk
1 cup firmly packed brown sugar
1/2 teaspoon salt
1 tablespoon ground cinnamon
3/4 cup chopped Mexican chocolate (such as Ibarra)
Cinnamon sticks

Preparation

Layer cocoa powder, powdered milk, brown sugar, salt, ground cinnamon, and Mexican chocolate. Add a few cinnamon sticks to top of jar.

Note:

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."

December 2004
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