Mexican Chocolate Cocoa
| Yield: | 1 Servings |
| Categories: |
| 1/3 | c | Cocoa (preferably Droste or other alkalized, "Dutch process") |
| 1/2 | c | White sugar |
| 1/4 | c | Boiling water |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Vanilla extract |
| 1/2 | ts | Almond extract |
| 4 | c | (1 quart) milk; preferably whole |
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