Living in Southern California, we have the opportunity to eat as much delicious Mexican food as we please, so we didn’t have to travel very far to our next Around the World in 12 Dishes destination. I wanted to make something that the kids had never had before, so we decided to see how hot chocolate in Mexico differed from the one we drank. The kids and I found a book at the library called The Young Chef’s Mexican Cookbook, and found a recipe for Chocolate Mexicano.
- 1/2 cup sugar
- 1/4 cup cocoa
- 1/4 teaspoon salt
- 1 tablespoon plain flour
- 1 teaspoon cinnamon
- 1 cup cold water
- 4 cups milk
- 2 teaspoons vanilla extract
In a large saucepan, add 1/2 cup sugar, 1/4 cup cocoa, 1/4 teaspoon salt, 1 tablespoon plain flour, and 1 teaspoon cinnamon.
Then add 1 cup cold water.
Cook the ingredients over low heat and keep stirring until the mixture is completely dissolved.
Turn up the heat on the stove to medium high. Stir the mixture until it boils and continue to stir for 3-5 minutes.
Add 4 cups of milk and continue to stir until the milk is hot, but not boiling.
Remove the saucepan from the heat and still in 2 teaspoons vanilla extract.
My kids loved this recipe! My son drank his entire cup without taking a breath…he loved the deeper chocolate flavor from our usual Nestle Quik that we make his chocolate milk with. And the cinnamon flavor was an added bonus. My daughter, is watching me as I’m typing this blog post, and she is also begging me to make this recipe again. This might become a tradition to make in our household this winter.
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