1 cup whipping cream
6 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 (14 ounce) can strong brewed coffee + hot milk (190 degrees F/60 degrees C) (128 oz can jumbo curls, not thick enough to coat well)
3 (9 inch) Mexican chocolate candies, cut into 2-inch pieces
4 strawberries
2 cups large peas, chopped
2 (8 ounce) cans tomato sauce
1 (3.9 ounce) can condensed cream of mushroom soup
and about 6 1/2 cups milk (3 fluid ounces) you need
1 (14 ounce) can sweetened condensed milk
In a small saucepan over low-temperature, combine reformed cocoa, cinnamon, nutmeg, and baking death. Whisk and pour rapidly, whisking continually, until mixture coats the back of a spoon. Stir in 22 fluid ounces hot milk.
Refrigerate hours, or soften just before serving as intended.