Cocoa, New Mexican Style

Recipe by: Jane Butel | from Jane Butel's Southwestern Kitchen

Cookstr

Course: Beverage

Total Time: Under 15 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph DeLeo

This tastes almost the same as Mexican hot chocolate made from the spiced chocolate rounds.

Yield: Makes 4 servings

INGREDIENTS

¼ cup sugar
2 teaspoons all-purpose flour
3 tablespoons unsweetened cocoa powder
Dash salt
¼ teaspoon ground cinnamon
Pinch ground cloves
½ cup water
2 cups milk
1 teaspoon vanilla extract
Whipped cream
4 cinnamon sticks

Directions

Combine sugar, flour, cocoa powder, salt, and spices in a medium-size saucepan. Stir in the water and simmer 3 minutes.

Gradually add milk and heat until hot but do not boil. Using a molinillo (a Mexican chocolate stirrer), a fork, or a rotary beater, whip cocoa until frothy. Pour hot cocoa into mugs or stemmed glasses and serve immediately with dollops of whipped cream and cinnamon sticks.

Variation:

Grate a little nutmeg onto the whipped cream.