Ever since it started to snow last night, Cooking has been craving cocoa. Bwogger Maryam Parhizkar suggested the following home-spun hot chocolate recipe.
Mexican Hot Chocolate
1/4 cup unsweetened cocoa
1/4 cup sugar
1 tsp ground cinnamon, or alternatively 3-4 sticks of cinnamon
3 tsp vanilla
1 quart of milk
Combine the cocoa, sugar, and cinnamon (if using ground) in a small bowl. Heat half of the milk in a pot until it starts to bubble – don’t let it burn. Bring heat down to medium-low. Stir in the cocoa mixture using a whisk or fork until the liquid has a smooth consistency and if using cinnamon sticks, add gradually while stirring. Add the remaining milk and bring to a boil; then add the vanilla and whisk until the chocolate is somewhat frothy. Serves 4.
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