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Mexican Hot Cocoa

—Stella Gilbertson, Northfield, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 5 quarts


  • 12 cups water
  • 3 to 4 cinnamon sticks (3 inches)
  • 2 cans (16 ounces each) chocolate syrup
  • 3 cans (12 ounces each) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 teaspoons vanilla extract
  • Whipped cream, ground cinnamon and cinnamon sticks, optional


  • In a large kettle, combine water and cinnamon sticks. Bring mixture to a boil; reduce heat, cover and simmer for 10-15 minutes or until liquid turns light brown. Remove cinnamon sticks and discard.
  • In another bowl, combine the chocolate syrup, milks and vanilla; slowly stir into cinnamon water. Return mixture to a simmer just to heat through. Top servings with whipped cream, cinnamon and cinnamon sticks if desired.

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