Hot Cocoa, Mexican Style

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Chef & Child Ingredient of the Month, May 2014

Ingredients

1½ cups low-fat milk
1½ tablespoons unsweetened cocoa powder
2½ teaspoons honey or sugar
¾ teaspoons vanilla extract
¾ to 1 teaspoon ground cinnamon
pinch chili powder (if you like)

Instructions

1. Put the milk in a small saucepan and put the saucepan on the stove.

2. Turn the heat to low and cook until milk is very warm, about 3 minutes. Don't let it boil or burn. (Or, put milk in microwavable container and heat to very warm.)

3. Turn heat off and add cocoa powder, honey (or sugar), vanilla extract and cinnamon. Add chili powder, if you like spicy. Using a whisk or fork, whip until the top is frothy. Serve right away.

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Tags

Beverage, Chef & Child

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Association of Nutrition & Foodservice Professionals