Serve this cinnamon-scented,
Kahlúa-spiked cocoa sauce over ice cream, bread pudding
or cake.
Mexican
Cocoa Sauce
- 1/2 cup baking cocoa
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 1/4 cup heavy cream
- 1/2 teaspoon almond extract
- 1 tablespoon Kahlúa
or other coffee-flavored liqueur
- In small saucepan combine
baking cocoa, sugar and cinnamon. Stir in water and bring to a boil over medium heat. Cook
for 5 minutes, stirring constantly.
- Remove from heat and add
cream, almond extract and Kahlúa,
mixing well. Cool sauce
completely at room temperature and transfer to a jar with a
tight-fitting lid. Sauce keeps
in refrigerator for 1 month.
Makes about 1 1/4 cups.
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