in Drink Recipes

Mexican cocoa

updated

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Ingredients for 4 servings:

  • 1 liter of milk
  • 200 g whipped cream
  • 6 tbsp cocoa powder
  • 1 vanilla pod(s) (the pulp)
  • 6 tbsp sugar, brown
  • 1 pinch of salt
  • 1 tsp cinnamon or gingerbread spice

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

Ingredients for 4 tall mugs (approx. 250 ml each): Split the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Mix together the cocoa powder, vanilla seeds, sugar, cinnamon, a pinch of salt, and the cream. Heat the milk and stir in the cocoa powder mixture – done! Serve in tall mugs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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