December 13, 2004

Recipe of the day (Dallas Morning News, 12/02/04)

Mexican Hot Cocoa

Yield: 2 servings
3 1/2 tbsp granulated sugar
3 tbsp NESTLÉ TOLL HOUSE Baking Cocoa
1/4 tsp ground cinnamon
2 1/3 cups milk
1/2 tsp vanilla extract

Procedures
COMBINE sugar, cocoa and cinnamon in small, heavy-duty saucepan; gradually stir in milk.
Warm over medium heat, stirring constantly, until hot (do not boil).
Remove from heat; stir in vanilla extract.
Beat with wire whisk until frothy.

Posted by Orrin Judd at December 13, 2004 8:11 PM
Comments

No Habeneroes?

Posted by: Robert Schwartz at December 13, 2004 11:07 PM

If you live in or near a city with a significant Mexican population (even places like NY and Raliegh-Durham), you might be able to find Nestle's Mexican hot chocolate in the grocery store. It's got the cinnamon and a bit of liquor included. It comes in the form of hockey-puck sized discs. You throw a disc and 4 cups of hot milk in the blender and you're good to go. It is outstanding.

Posted by: foos at December 14, 2004 11:25 AM

It seems to be missing something...I think that at a Sunday morning breakfast made by the K-crew, Kaluha would be added!

Posted by: majkai at December 14, 2004 12:35 PM

Needs corn starch and chili powder.

Posted by: JimGooding at December 16, 2004 9:44 AM
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