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Atkins has a really good recipe for Mexican Hot Chocolate as well. I just love it.
1 cup cream
1 cup water
5 teaspoons unsweetened cocoa powder
sugar or sugar substitute to taste
1/2 teaspoon each vanilla extract and almond extract
1 stick cinnamon
Combine all ingredients in a small saucepan. Heat over medium flame until scalded but not boiling; stir with a whisk. Stir well, and serve with a cinnamon stick in coffee mugs.
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