Hot Shot Cinnamon Overload Recipes

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.

Steps:

• Place 8 cinnamon candies in a food processor and pulse until finely ground. Place the cinnamon dust on a small plate and stir in the salt. Run the lemon wedge around the edge of 8 shot glasses and dip them into the cinnamon-salt mixture.
• In a cocktail shaker filled 1/2 way with ice, add the cinnamon schnapps and tequila. Shake well and pour into the prepared shot glasses. Top off with a dash of hot sauce and enjoy! Use the remaining cinnamon candies as a chaser.

Steps:

• In 2-quart saucepan, heat soymilk, chocolate, vanilla and cinnamon over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
• Heat to boiling over medium-high heat, stirring constantly; reduce heat to low. Simmer 4 minutes, stirring frequently, to blend flavors.
• Garnish each serving with whipped topping.

Steps:

• HOT:.
• Brew the coffee.
• Place an ounce of the Goldschlager liqueur into each cup.
• Fill the cups with the hot coffee.
• Add sugar or Splenda if using.
• Place the long cinnamon sticks into the cups to to stir with (leave them in the cups or remove as you wish).
• ICED:.
• In advance brew a pot the same coffee that you'll be using the make the cinnamon coffee and freeze it in an ice tray, save two cups of the coffee.
• Place the saved two cups of coffee into the refrigerator to chill.
• When your ready to make the iced drink fill each of two glasses half full of the coffee cubes.
• Pour an ounce of Goldschlager over the ice.
• Add the chilled coffee to each glass and sweeten if you wish.
• Place the long cinnamon sticks into the glasses to stir and mix with.