Mexican Hot Cocoa

“What is wrong?” Morgan asked.

“Hungry,” Cassandra signed back.

Morgan gave a surprised look, turned, and unfastened her slightly grass-stained satchel and produced a portable carafe and two cups.

Cassandra’s eyes widened with pleasant surprise. Morgan handed her a cup and put the sealed carafe and cup in her own lap. “I got some Mexican Hot Cocoa earlier from Suzette’s to enjoy at the stargazing, but with all that has happened, I forgot I had it.”

Morgan picked up the carafe and opened it. She poured both she and Cassandra a cup and then removed a small, wax paper bag from her satchel containing cinnamon marshmallows. She dropped two tiny hearts into each cup.

“It’s still warm,” Cassandra remarked.

They chuckled.

After they had had several sips of the spicy, sweet beverage, Morgan asked, “So who were those women?”The Invitation (RIVETED, Book #1)

Mexican Hot Cocoa

Mexican Hot Cocoa

Prep Time: 20 minutes
Cook Time: 30 seconds
Total Time: 20 minutes 30 seconds


The use of heavy whipping cream gives this decadent beverage a rich taste and the Turbinadosugar gives it a caramel flavor undertone. Whole milk and table sugar are fine to use as a substitute for this recipe. Black cocoa powder is used to give the cocoa a dark, chocolate taste, but the regular cocoa powder can be used too.


  • Items needed:
  • • Heavy saucepan
  • • Slow cooker
  • • Whisk
  • • Non-reactive metal pan
  • Ingredients
  • • 2 cups evaporated milk
  • • 1 cup heavy whipping cream
  • • 1 teaspoon vanilla extract
  • • 1/4 cup Turbinado sugar
  • • 1 tablespoon unsweetened cocoa
  • • 1 1/2 teaspoons ground cinnamon
  • • 1/4 teaspoon anchor chili powder
  • • 2 1/2 ounces bittersweet chocolate, broken into pieces


    1. Gently whisk together your evaporated milk, whole milk, vanilla, sugar, cocoa, 1 teaspoon of
    cinnamon, and chili powder in a heavy saucepan.

    2.  Step back when putting the chili powder in to keep from inhaling this hot spice.

    3.  Add chocolate and cook, whisking until melted.

    4.  Gently bring to a high simmer and either reduce heat to low, keep on the stove, and occasionally whisk for 10 minutes or take simmering cocoa and place in a slow cooker on low for 20 minutes (with the lid on) or until liquid thickens.

    5.  Whisk often to keep skin from forming on top of the liquid.

    6.  Use a ladle to scoop hot cocoa into your heat-proof mugs.

    7.  Sprinkle cinnamon marshmallows in and enjoy!

About Author

Nikki Woolfolk is the author of multiple Steampunk (Sweet & Steamy series) and Cozy Food Mystery stories and a Professional Chocolatier. Until a dozen years ago she feared all kitchens, but found inspiration from a film about a rat who longed to cook in a French kitchen and swiftly made her way to a NYC culinary school. Working as a stagiere anywhere she could Nikki received her Advanced Pastry and Chocolatier Certification and has worked with some of the top chefs in her field. Nikki enjoys taking her readers on culinary adventures in a spectacular cogged and geared world with the perfect recipe of fun and adventure with a dash of wit!

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