Cocoa “A la Mexicana”




(For 4 cups)

½ liter of milk.

½ cup of dark cocoa powder.

¼ cups of cane sugar.

½ teaspoons of cinnamon powder.

1 pinch of salt.

½ cups of whipped cream.

1 Vanilla bean.



Heat up the milk. Mix in a bowl all dry ingredients and add to the hot milk while quickly stirring it. Allow to boil with the scraped out Vanilla bean and then remove the chocolate from the stove. Now stir in the cream and the vanilla.