Mexican Hot Chocolate – Quick Mix
If you are looking for convenience without compromising any quality or flavor, try this quick mix that can be stored in an airtight container for months.
CLICK here for Mexican Hot Chocolate Original Version
MIX ALL INGREDIENTS TOGETHER
INGREDIENTS:
2 cups granulated sugar
1 cup unsweetened cocoa
1/2 cups of mini-marshmallows diced
2 (or more) whole cinnamon sticks or *Vanilla Soaked Cinnamon Sticks
1 teaspoon Mexican vanilla (or any brand of vanilla)
1/8 teaspoon salt
8 – 12 oz of whole milk or add a splash of Half & Half or light cream.
DIRECTIONS:
1. Whisk all dry ingredients together. Mix well.
2. Place the completely dry cinnamon sticks in the cocoa mix.
3. Place in an airtight container. This will stay fresh for months.
4. Add 2 tablespoons of cocoa mix to a hot mug of milk or coffee.
5. Stir well & sprinkle with favorite toppings. YUM!
*Vanilla Soaked Cinnamon Sticks – Coat the cinnamon sticks with vanilla in a shallow dish. Allow to dry for a few hours or overnight.
NOTE: Because the mix is instant it can settle at the bottom so make certain you stir it well before adding your toppings.
STORE IN AN AIRTIGHT CONTAINER FOR A FEW MONTHS!
IT’S READY WHEN YOU ARE! Just add two tablespoons to a mug of warm milk
