New Mexican Hot Chocolate

  • Yield 6 servings

Cinnamon and vanilla come together to create a delicious hot chocolate.


1/4 cup unsweetened cocoa
1/4 cup sugar
3/4 teaspoon cinnamon
dash salt
1 quart milk
1/4 cup light cream
3/4 teaspoon vanilla


  1. Combine the cocoa, sugar, cinnamon and salt and mix well.  In medium saucepan, heat 1 cup milk until bubbling.  Stir in the cocoa mixture; beat with wire whisk until smooth.  Over low heat, bring to boiling, stirring.  Gradually stir in rest of milk.  Return to boiling.  Stir in cream and vanilla; heat gently.  Before serving, beat with wire whisk until frothy.


Recipe reprinted with permission from The Junior League of Albuquerque’s Simply Simpatico (The Junior League of Albuquerque, NM, 1981).