Recipe - Mexican Chocolate Cocoa

1/3 cup Cocoa (preferably Droste or
other alkalized, "Dutch
process")
One half cup White sugar
One fourth cup Boiling water
One half teaspoon Cinnamon
One half teaspoon Vanilla extract
One half teaspoon Almond extract
4 cup (1 quart) milk; preferably
whole

Mix the cocoa, sugar and cinnamon in a heavy saucepan over mediumlow heat.
Add the boiling water and stir to combine well. Add the cinnamon and
extracts and heat just until bubbling. Add the milk, a little at a time,
stirring to let it get warm before adding more. Serve with parve
marshmallows.

Posted to JEWISHFOOD digest V97 #306 by "Laurel Halbany"
mythago@twistylittlemaze.com on Nov 24, 1997