Several years ago we received a container of gourmet cocoa mix for Christmas. I was never able to find this particular brand again in the store or online so out of frustration I made up my own recipe. I buy the cane sugar in bulk at the natural foods' store. This mix is also very delicious as a substitute in recipes that call for plain cocoa mix and especially delightful in Mexican coffee. An ideal recipe for holiday giftgiving.

Ingredients

Mix
unbleached cane sugar (such as "Sucanat")↗1 cup
vanilla powder↗2 teaspoons
ground cinnamon↗1 teaspoon
clove↗1⁄4 teaspoon
salt↗1⁄4 teaspoon
cardamom powder↗1⁄4 teaspoon
anise seed, slightly crushed1⁄4 teaspoon
cocoa powder↗3 tablespoons
ounce mexican chocolate, bar,finely grated (Ibarra is a good brand)↗3⁄4 ounce
To Prepare
2 cups rice milk or 2 cups almond milk↗2
almond extract↗1⁄4 teaspoon
cinnamon stick, to garnish (optional)↗

Step-by-step instructions

1
Mix all ingredients together well.
2
Store in airtight container.
3
Yield approximately 2 cups.
4
In saucepan on medium heat, combine 2 cups of milk or milk substitute. (I have used rice milk and almond milk).
5
Add approximately 2 tablespoons of prepared cocoa mix, more or less to taste.
6
Stir with whisk until warmed. Do not allow to burn.
7
Stir almond extract into the warmed milk mixture just before serving.
8
Add cinnamon stick for garnish if desired.
9
Yield: 2 servings.

Source: food.com

Original recipe ↗

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