Mexican Hot Cocoa

  • Servings: 8-10
  • Difficulty: easy
  • Print

Who doesn’t like the taste of warm hot cocoa with cinnamon. Mexican hot cocoa is a favorite in my home.

Credit: Rimmer’s Red Barn


  • ½ Gallon of Non – Fat Milk
  • 2 packs of Abuelit Chocolate Circles – 14 triangles.
  • Cool Whip
  • Cinnamon


  1. Place milk and cocoa in a pot. Bring to warm and stir until cocoa until dissolved.  Serve in a cup and place cool whip and cinnamon.  Drink Up.

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