Homemade Hot Cocoa, Olé

There’s a little coffee hut near one of my favorite home and garden centers that makes a Mexican mocha that is pretty tasty, albeit a little on the sweet side, that inspired my Mexican hot cocoa.  You can get those Mexican hot chocolate bars, which I’ve had and are not too bad, or you can get all creative and make some using ingredients you probably already have that you can then package all cute and give to friends, neighbors, co-worker, or whomever you want.

For the Recipe:

1 3/4 c. powdered sugar
1 c. cocoa (Dutch-process preferred)
2 1/2 c. powdered milk
1 tsp. kosher salt
2 tsp. cornstarch
1/2 tsp. nutmeg

1 tbsp. cinnamon

Combine all the ingredients.  Store in an airtight container until ready to use.  To make, I like two big heaping spoonfuls per 8 oz. cup, but you can obviously adjust to suit your taste.

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