Rich Mexican Hot Cocoa Recipes

Steps:

• 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.

Steps:

• Heat the 2 cups of milk, cocoa powder, sugar, cinnamon, and butter on medium. Use a whisk to make sure the cocoa powder doesn't clump.
• Put the corn starch in a small cup and add 1/3 cup of milk. Mix together with a fork untill it is completely dissolved.
• Add corn starch mixture to cocoa mixture and whisk. Heat untill thickened but don't boil.
• Take off the heat and add vanilla.
• Put 10 marshmallow into each of 2 mugs and pour hot cocoa over.

Steps:

• Measure water into a 2-quart sauce pan. Add sugar, cocoa and salt. Heat water over medium heat. Stir mixture until cocoa dissolves completely. Gently bring mixture to a boil. Reduce the heat to a fast simmer and simmer it for about 5 minutes. Finally add the evaporated milk and stir to blend. Reheat briefly, but don't boil. Pour the hot chocolate into small mugs.
• This recipe makes 4 6-ounce size servings.
• I added a spoonful of whipped topping on the top of each filled mug. It was delicious!

Steps:

• In a small heavy-duty saucepan; combine sugar, cocoa and cinnamon.
• Over medium heat, gradually stir in milk and stir constantly until hot, do not boil.
• Remove from heat and stir in vanilla extract. Beat with a wire whisk until frothy and pour into cups. Serve immediately.