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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.
- Serve sauce over ice cream, cake or as you desire.
Makes about 1 1/4 cups.
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