1/4 cup cocoa powder >
1/2 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/2 cup orange juice
1 teaspoon grated orange peel
1 cup chocolate syrup
In a small saucepan, combine cocoa, cornstarch and cinnamon. Stir in orange juice and orange peel.
Stirring constantly, cook over medium heat four to six minutes or until bubbly and thickened.
Stir in chocolate syrup; mix well. Cool.
Recipe makes 8 servings.
Serving size: 1-1/2 cup
Super Sassy Summer Treats
Mexican Chocolate Milkshake: Blend 1 pint chocolate ice cream, 2 tablespoons milk, 1 tablespoon sweetened condensed milk and 1/4 teaspoon cinnamon. Top with turbinado sugar.
Mexican Vanilla Milkshake: Boil 2 cups milk, 1/4 cup masa harina (instant corn flour), 2 teaspoons brown sugar and a pinch of cinnamon, whisking, until thick; chill. Blend with 1 pint vanilla ice cream.
When well wrapped and stored in a cool, dry place, unsweetened chocolate will keep for several years.
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