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Photo by: Joseph DeLeo
This tastes almost the same as Mexican hot chocolate made from the spiced chocolate rounds.
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.
Grate a little nutmeg onto the whipped cream.
Nutritional information does not include Whipped Cream.
Nutrients per serving (% daily value)
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