- 1 cup hot coffee
- 1 rounded tsp unsweetened cocoa powder
- 3 tbsp Lucerne Mexican Cinnamon Chocolate coffee creamer
- Break the Mexican hot chocolate into small pieces and put into 3 qt (or larger) saucepan.
- Add remaining ingredients.
- Heat slowly until almost boiling mixing every few minutes.
- Beat with a mixer or Mexican chocolate beater until a heavy layer of froth forms on top of the hot chocolate mixture.
- Serve hot with whipped cream on top.