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Mexican Hot Cocoa
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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 through. Top servings with whipped cream,
cinnamon and cinnamon sticks if desired.
Yield: about 5 quarts.
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Printed from tasteofhome.com Jul 9, 2008Copyright Reiman Media Group, Inc © 2008 |