 |
Mexican Hot Cocoa
|
 |
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
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
|
Printed from tasteofhome.com Jul 9, 2008Copyright Reiman Media Group, Inc © 2008 |