Mexican Cocoa

2 Reviews
ADD YOUR REVIEW
David Prince
Yield
Makes 1 quart mix or 12 servings hot cocoa
December 2004
RECIPE BY Sunset

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

Nutritional Information

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

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.

Chef'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."

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Ratings & Reviews

DanHumphreys's Review

Sandi23
January 05, 2014
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.

GlenGerson's Review

DanHumphreys
October 07, 2013
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.

Sandi23's Review

GlenGerson
November 13, 2012
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.