Mexican Cocoa Sauce
Serve this tantalizing cinnamon-scented, Kahlúa-spiked cocoa sauce over ice cream, bread pudding or cake.
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.