Mexican Chocolate Sauce
1 cup cocoa
1/2 cup sugar
3/4 tsp ground cinnamon
3/4 cup half-and-half
1/2 cup butter or margarine, melted
1/4 cup honey
3 Tbsp coffee liqueur
Combine first 3 ingredients in a small saucepan. Gradually whisk in half-and-half, butter, and honey.
Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in liqueur. Serve warm
over ice cream or pound cake.
Yield: 2 cups
Submitted by sooz
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