Begin by making a a jar of the Spicy Spanish Hot Cocoa Mix. Then use this recipe to make two perfect cups of hot and spicy cocoa like they serve on the streets of Madrid. If you like, use the servings multiplier on the recipe to make cocoa for a crowd. Oh, and remember, the secret to great hot cocoa is the cold water that you use to dissolve and keep the mix lump free. Then add the steaming milk and you have a silky, hot cocoa.
Add 2 TBSP of COLD water to each mug. Using a spoon, or a small rubber spatula, press the water and the cacao mixture against the side of the mug until the cacao forms a smooth syrup.
Add 1/2 tsp of vanilla to each mug (optional).
Add 8 oz (250ml) of hot milk to each mug and stir well.
OPTIONAL: Garnish with a dollop of coconut whipped cream and a dash of cinnamon on top.