Mexican Cocoa

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.

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.

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.