Mexican Style Cocoa

  • Yield 3 servings

Cinnamon converts ordinary hot cocoa into something extraordinary!


1 tablespoon sugar
2 tablespoons cocoa
1 pinch salt
1/4 teaspoon cinnamon
2 1/4 cups chocolate milk
1/4 teaspoon pure vanilla extract
2 to 3 cinnamon sticks, optional
Whipping cream, optional


  1. Mix the sugar, cocoa, salt and cinnamon in a microwavable bowl. Whisk in the chocolate milk. Microwave on high until thoroughly heated, about four minutes. Stir several times as the mixture heats. Add vanilla and stir. Pour into mugs, using the cinnamon sticks as stirrers. Top with dollop of whipped cream, if desired.
*Alternatively, place the dry ingredients in a sauce pan and add the milk. Warm on stovetop until thoroughly heated. Remove from heat and add vanilla.
Recipe courtesy of the Wisconsin Milk Marketing Board



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