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.

Have any cool recipes lying around? Want to request something? Write to Cooking at bwog@columbia.edu