My favorite Mexican Hot Chocolate

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Senior Cook
Dec 8, 2019
LA, Lower Alabama aka Mobile
3 Tbs Cocoa
3 Tbs Sugar
1 tsp Cinnamon
1/2 C water
2 C Milk
1/2 tsp Almond Extract
1/2 tsp Vanilla
Pinch of Salt
1/8 tsp Cayenne Pepper.

In a 1 quart sauce pot add cocoa, sugar, water, salt, cayenne and cinnamon, while stirring bring the mixture till almost boiling. What you are trying to do is get the cocoa and cinnamon into a solution. Both cocoa and cinnamon are difficult to mix with water the heat helps the powders mix into a solution.

Next add the milk, and stir until he milk and cocoa-cinnamon liquor are incorporated. I use a hand blender. Heat the mix till it steaming about 160 degrees or so. Add the almond and vanilla extracts, give the mixture a final stir and pour into mugs.

Getting the proper amount of cayenne into the mix is tricky it doesn't take much but not enough and it's not Mexican hot chocolate.
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