Ingredients for Chocolate Mexicano
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- Plain Flour
- 1 teaspoon ground cinnamon
- Cold Water
- 4 cups (1 liter) milk
- 1 teaspoon vanilla extract
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How to Make Chocolate Mexicano
- In a medium saucepan, combine 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, and 1 cup water.
- Whisk the mixture over low heat until the sugar, cocoa powder, and flour are fully dissolved and the mixture is smooth.
- Increase the heat to medium-high and bring the mixture to a boil, stirring constantly.
- Once boiling, reduce the heat to low and simmer for 3-5 minutes, stirring continuously to prevent scorching.
- Gradually whisk in 4 cups (1 liter) of milk. Continue to stir until the milk is heated through and the chocolate is fully melted and combined.
- Remove from heat just before boiling.
- Stir in 1 teaspoon of vanilla extract.
- Pour into mugs and garnish with extra cinnamon, if desired. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
80g
Fat
22g
Carbs
11g