Mexican Hot Cocoa Mix Recipe
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 3 1/4 ounces dry milk powder
step 1: Combine all ingredients. Package in a decorative airtight tin. Include recipe on an index card or other recipe card as follows:
step 2: For each serving, bring 3/4 cup water to a simmer in a saucepan. Stir in 1/4 cup Mexican Cocoa Mix. Simmer, stirring occasionally, until bubbles form around the edge. Pour into a mug and garnish with a dollop of whipping cream or marshmallows. Sprinkle with cinnamon if desired. Serve hot.