Cocoa Sauce from Mexico

• 12 cup cocoa
• 1 cup sugar
• 12 teaspoon cinnamon
• 12 cup water
• 14 cup heavy cream
• 1 tablespoon Kahlua

1. In small saucepan, mix cocoa, sugar and cinnamon.
2. Stir in water and bring to a boil over medium heat.
3. Cook 5 minutes, stirring constantly.
4. Remove from heat and add cream and kahlua.
5. Mix well.
6. Cool sauce completely at room temperature.
7. Transfer to a jar with a tight-fitting lid.
8. Sauce keeps in refridgerator for one month.

cocoa, sugar, cinnamon, water, heavy cream, kahlua

Taken from www.food.com/recipe/cocoa-sauce-from-mexico-102418 (may not work)