Mayan Hot Cocoa

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READY IN:
40mins
YIELD:
4 1-cup mugs of cocoa
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift the cocoa powder and flour.
  2. Measure out 4 cups of milk. From the 4 cups of milk, slowly whisk about 1/4 cup of it, a little more if necessary, into the cocoa/flour mix until it becomes a paste. If you add milk too fast, you get clumpy cocoa. If that happens, use a hand blender to smooth it out.
  3. When all the cocoa and flour are a paste (no more dry flour,) add the remaining spices (sugar, nutmeg, cloves, peppers, and cinnamon).
  4. Heat the rest of the 4 cups of milk in a double-boiler or a saucepan over medium.
  5. Add the cocoa/flour/spices mix to the hot milk in the double-boiler. Stir constantly to keep it from burning.
  6. If you prefer a slightly thicker drink, you can add the optional cornstarch/water mixture now. Continue stirring on the heat until it's to your desired thickness. Not too long; you don't want to be forced to use a knife and fork. ;D.
  7. When the cocoa is ready (it takes about 10-15 minutes until the flavor and heat level are *just right*), strain the cocoa in a fine sieve to remove the cloves and cinnamon pieces. (Careful, it could splatter - I found out last night. *grrr*) Then add the powdered sugar and vanilla and stir.
  8. If you like, you can put whipped cream on top, add small marshmallows, or add a stick of cinnamon for stirring.

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