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Mexican Cocoa

David Prince
Yield Makes 1 quart mix or 12 servings hot cocoa
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.

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

Nutrition 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

How to Make It

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

Cook's Notes

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."