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David Prince Photo by: David Prince

Mexican 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.

Sunset DECEMBER 2004

  • Yield: Makes 1 quart mix or 12 servings hot cocoa

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."

Nutritional Information

Amount per serving
  • 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
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Mexican Cocoa recipe

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