Ingredients for Mexican Hot Cocoa
- Granulated Sugar
- Nestle Toll House Baking Cocoa
- Ground Cinnamon
- 2 cups whole milk (or milk of your choice)
- 1 teaspoon pure vanilla extract
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How to Make Mexican Hot Cocoa
- In a small, heavy-bottomed saucepan, whisk together 1/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and 1 teaspoon ground cinnamon until well combined.
- Gradually whisk in 2 cups of milk (whole milk recommended for richness) over medium heat, stirring constantly to prevent scorching.
- Heat the mixture until it's steaming and hot, but do not let it boil. Reduce heat if necessary to maintain a gentle simmer.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- For an extra-frothy treat, vigorously whisk the cocoa with a wire whisk until it's light and airy.
- Pour immediately into mugs and enjoy! Garnish with a sprinkle of cinnamon or a mini marshmallow for an extra touch of deliciousness.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
51g
Fat
23g
Carbs
8g