Mexican Hot Cocoa Mix - cooking recipe

Ingredients

Mix
1 cup unbleached cane sugar (such as \"Sucanat\")
2 teaspoons vanilla powder
1 teaspoon ground cinnamon
1/4 teaspoon clove
1/4 teaspoon salt
1/4 teaspoon cardamom powder
1/4 teaspoon anise seed, slightly crushed
3 tablespoons cocoa powder
3/4 ounce mexican chocolate, bar,finely grated (Ibarra is a good brand)
To Prepare
2 2 cups rice milk or 2 cups almond milk
1/4 teaspoon almond extract
cinnamon stick, to garnish (optional)

Preparation

Directions for mix:
Mix all ingredients together well.
Store in airtight container.
Yield approximately 2 cups.
Directions for beverage:
In saucepan on medium heat, combine 2 cups of milk or milk substitute. (I have used rice milk and almond milk).
Add approximately 2 tablespoons of prepared cocoa mix, more or less to taste.
Stir with whisk until warmed. Do not allow to burn.
Stir almond extract into the warmed milk mixture just before serving.
Add cinnamon stick for garnish if desired.
Yield: 2 servings.