SPICED HOT CHOCOLATE
This is a spiced version of hot chocolate that is absolutely fantastic. It can be a little rich, though. As with any recipe, you should try it first. Adjust the spices to your preference. If the drink is a bit rich for your taste you can add a cup of water to cut it down a bit.
Provided by leoele
Categories Drinks Recipes Hot Chocolate Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the milk in a saucepan over medium-low heat until lukewarm; stir the cocoa powder and sugar into the warmed milk until dissolved. Add the vanilla, cinnamon, chili powder, nutmeg, and cloves. Heat another 5 minutes, stirring occasionally.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 20.5 g, Cholesterol 4.9 mg, Fat 0.7 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 0.4 g, Sodium 106 mg, Sugar 18.6 g
SPICY HOT-CHOCOLATE WITH CINNAMON
An ancho chile lends just a touch of mild heat to hot chocolate.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, combine milk, ancho chile, and cinnamon; heat just until milk begins to steam, 5 to 6 minutes. Remove from heat; let steep, covered, 10 minutes.
- Place chocolate in a medium bowl; strain milk mixture into bowl, whisking to combine thoroughly. Discard cinnamon sticks. Return mixture to saucepan; continue whisking until chocolate has completely melted. Divide among four mugs, and serve immediately, garnished with remaining cinnamon sticks.
CINNAMON-SPICED HOT CHOCOLATE COOKIES
Steps:
- Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)
- In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.
- Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
- Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.
- Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.
- To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.
CINNAMON HOT CHOCOLATE
Provided by Valerie Bertinelli
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a medium saucepan, bring the milk to a simmer over medium heat. Reduce the heat to medium low and add the cinnamon sticks and Mexican chocolate. Simmer until fragrant and the chocolate is melted, about 5 minutes; remove the cinnamon sticks. Serve in mugs topped with mini marshmallows.
CINNAMON-SPICED HOT CHOCOLATE COOKIES
From 2009 12 days of cookies Food Network. These are from Aaron Sanchez. I found the dough to be a bit difficult to work with but the end result is a nice crisp cookie that has a different twist. Really good. The original recipe states a yield of 36 but I had to cut mine larger than stated for the dough to hold together. I don't think I got quite 24.
Provided by invictus
Categories Dessert
Time 1h12m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps.
- In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.
- Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
- Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes.
- Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.
- To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.
Nutrition Facts : Calories 83.2, Fat 3.2, SaturatedFat 1.3, Cholesterol 3.8, Sodium 58.7, Carbohydrate 13.7, Fiber 0.8, Sugar 8.7, Protein 1.1
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