SPICY HOT CHOCOLATE
Steps:
- Bring the almond milk to a simmer in a large saucepan over medium-low heat (do not boil). Whisk in the chopped chocolate, cinnamon, vanilla, cayenne and salt; whisk until the chocolate has melted. Remove from the heat and whisk vigorously to form foam. Gently pour the hot chocolate into cups. Top with whipped cream if using.
DOUBLE FEATURE CUPCAKES WITH MEXICAN HOT CHOCOLATE FROSTING
Provided by Ingrid Hoffmann
Categories dessert
Time 40m
Yield approximately about 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.
- To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.
- Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.
- Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.
- To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.
XOCOLATL (AZTEC CHOCOLATE)
This bitter, spicy Aztec drink is what modern 'Hot Chocolate' is based from. For a more authentic version the way the Aztecs enjoyed, chill the Xocolatl before drinking.
Provided by Antipex
Categories Drinks Recipes Hot Chocolate Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 8.5 g, Fat 1.5 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 23.7 mg, Sugar 1.9 g
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
INGRID'S SPICY HOT CHOCOLATE
Provided by Christine Muhlke
Categories easy, non-alcoholic drinks, dessert
Time 1h
Yield Serves 4
Number Of Ingredients 11
Steps:
- Split the vanilla bean in half lengthwise, scrape out the seeds and place the seeds and pod in a medium saucepan. Add the milk, water and spices and bring to a simmer over medium-low heat. Whisk in the chocolate and cocoa powder until melted. Add the sugar to taste and then the cream. Let cool for 45 minutes.
- To serve, remove the vanilla pod, return to the stove and whisk over low heat until frothy and warm.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 60 milligrams, Sugar 22 grams
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- Melt the chocolate with a little of the milk in a small pot over medium heat. Whisk in the remaining milk, the cinnamon, vanilla, and dash of salt. Add the chili pepper to the pot and bring the pot almost to a boil. Remove the pot from the heat and let it sit for 10 mins. Remove and discard the chili pepper.
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