Mexican Hot Cocoa Recipe

Mexican Hot Cocoa Recipe photo by Taste of Home

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—Stella Gilbertson, Northfield, Minnesota

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Mexican Hot Cocoa Recipe

Prep/Total Time: 30 min.

Yield: 22 Servings

5 25 30

Ingredients

12 cups water
3 to 4 cinnamon sticks (3 inches)
2 cans (16 ounces each) chocolate syrup
3 cans (12 ounces each) evaporated milk
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons vanilla extract
Whipped cream, ground cinnamon and cinnamon sticks, optional

Directions

In a large kettle, combine water and cinnamon sticks. Bring mixture to a boil; reduce heat, cover and simmer for 10-15 minutes or until liquid turns light brown. Remove cinnamon sticks and discard.
In another bowl, combine the chocolate syrup, milks and vanilla; slowly stir into cinnamon water. Return mixture to a simmer just to heat through. Top servings with whipped cream, cinnamon and cinnamon sticks if desired. Yield: about 5 quarts.

Nutritional Facts 1 serving (1 cup) equals 132 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 48 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Mexican Hot Cocoa in Country Woman Christmas Annual 2005, p101