The kitchen gardens bountiful summer harvest of herbs are hanging about drying for winters use. The fragrances fill the air indoors as we begin to settle in on some chilly fall nights. The aroma beckons their use in that first warm cup of homemade cocoa. Who am I to argue with such things? It’s time to pull out the mugs and teapot.
1 cup unsweetened cocoa powder
1 cup powdered milk
1 cup firmly packed brown sugar
1 tsp. salt
1 tsp. cinnamon
3/4 cup chopped Mexican chocolate (Ibarra)
Optional: pinch of dried Mexican Mint Marigold finely crushed
I put a couple nice size teaspoons of the cocoa mix in my favorite chocolate mug and sprinkled a small pinch of Mexican Mint Marigold on top. Just pour on some hot water and enjoy the warm Mayan Indian chocolate flavor.