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.
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.
More From Sunset
- Calories: 158
- Calories from fat: 14%
- Protein: 3.4g
- Fat: 2.4g
- Saturated fat: 0.8g
- Carbohydrate: 33g
- Fiber: 2.1g
- Sodium: 0.0mg
- Cholesterol: 1mg
- 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
- 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."
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