How really to describe chocolate sauce, especially one that works out so nicely. This one uses cream, but I could see it using a coconut or almond alternative. That I should try at some point to see how those flavors play in this. I’ve been making this for a few years as a drizzle for angel food cake, and recently as a way to make my own chocolate sauce for mochas.
- 1/2 C Baking Cocoa
- 1 C Granulated Sugar
- 1t Cinnamon
- 1/2 C Water
- 1/4 C Heavy Cream (Light works as well)
- 1T Kahlua
In a small saucepan  combine the cocoa, sugar, cinnamon and water. Mix well . Bring to a boil over medium heat and stir constantly for 5 minutes once it boils. Remove from heat and add the cream and kahlua. Let it cool completely  and then store it in a tight sealing container.
And now for some notes.
 I use a saucier. This is far from being fancy, more of an accident, but now I can recommend it and seem fancy. This distributes the heat well, but also by design it is a lot easier to stir in. If you get the right shape one, these are also great for steaming things in (with a basket) or heating soups in. Mine in an integral part of my cooking routine for a lot of things outside of sauces due to the distribution of heat.
 Yeah right. Ever try to mix cold ingredients? Just turn the heat on and stir. Ideally you have it all mixed before this boils.
 I find this is easier to pour when molten. I store it in a 1 pint Ball jar, and put a spoon in it prior to pouring in the hot liquid.
When making a mocha with this, I’ll use about 1T of the sauce — maybe 4t. It’s all ‘ish’. I’ve also taken to putting a few drops of peppermint extract to have my own peppermint mocha. Yum!