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
SPICED HOT DARK CHOCOLATE
According to Ayurvedic medicine, warming spices such as cinnamon and cardamom can help boost energy. They add a lot of flavor to this hot chocolate. This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Heat all ingredients in a small saucepan over medium-low, whisking constantly, until chocolate has melted and mixture is steaming, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 277 g, Fat 21 g, Fiber 4 g, Protein 4 g, SaturatedFat 9 g
SPICED HOT CHOCOLATE
Steps:
- In a medium heavy-bottomed saucepan, warm the milk, curry powder, and cardamom pods over medium heat, stirring every now and then so it doesn't burn.
- Meanwhile, spoon the cocoa powder into a measuring cup. Once you see little bubbles forming around the perimeter of the saucepan, the milk is hot; turn off the heat. Pour a little milk, about 1 cup, into the cocoa powder, and whisk until smooth. Add back to the saucepan, and whisk in the honey and salt. Stir until well combined.
- Pour the hot chocolate through a strainer into 4 individual mugs and top with marshmallows, if you like.
SPICED ICED HOT CHOCOLATE
Steps:
- For the chocolate: In an electric stand mixer fitted with the whisk attachment, whisk the yolks and confectioners' sugar until doubled in volume. Using a double boiler, melt the butter and chocolate. In a mixing bowl combine the honey, brandy, espresso, allspice, cinnamon and nutmeg. Add the honey mixture to the chocolate mixture and cook until liquid, 2 to 3 minutes. Add the yolks to the chocolate mixture and whisk until slightly thickened. Remove from the heat, then cool in the refrigerator for 20 minutes.
- In an electric stand mixer fitted with the whisk attachment, whisk the cocoa and cream to soft peaks. Fold the cooled chocolate mixture into the whipped cream.
- For the sauce: In a saucepot, heat the cream, 250 grams (8 3/4 ounces) of the sugar and the vanilla seeds. Cook until the milk scalds. Whisk the remaining 250 grams (8 3/4 ounces) sugar and the eggs until light yellow. Temper the eggs with some of the hot cream and then add the yolk mixture to the pot. Cook until slightly thickened.
- For the gelee: Bloom the gelatin in some cold water, about 5 minutes. In a saucepot, combine the raspberry puree, sugar, cranberries and 200 milliliters (3/4 cup) water. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add in the bloomed gelatin.
- Divide the gelee among four 10-ounce mugs, then top with the chocolate marquis and finish with vanilla cream sauce.
SPICED HOT CHOCOLATE WITH TEA
Steps:
- In a small saucepan, heat water to a boil. Drop in tea leaves, turn off heat, and steep for about 5 minutes. Strain tea back into pan and add star anise, cinnamon stick, ginger, and heavy cream. Heat over medium heat until cream scalds, watching carefully so that cream does not spill over.
- Put chocolate in a medium bowl. Strain hot cream mixture into bowl with chocolate. Add vanilla and whisk until chocolate is melted. Transfer to mugs and serve warm or chilled.
- *Cook's Note: The spices may be increased, to taste, if your preference is spicier.
JIM GRAHAM'S SPICED HOT CHOCOLATE
Steps:
- In a heavy saucepan set over medium heat, combine the cream, milk, aniseeds, orange zest, vanilla beans and seeds, and ginger. Bring just to a boil. Cover, reduce the heat to very low, and keep at a bare simmer for 10 minutes.
- Place the chocolate in a small bowl. Using a fine-mesh strainer, strain a few spoonfuls of the hot cream mixture over the chocolate and whisk with a small wire whisk until the chocolate is completely melted. Strain the rest of the cream mixture over the chocolate, add the salt, and whisk to combine thoroughly before pouring into a serving cup.
SPICED HOT CHOCOLATE
Provided by Food Network Kitchen
Time 15m
Yield 1 Dozen 12-Ounce Cups
Number Of Ingredients 10
Steps:
- Sift all ingredients together into a large bowl. Whisk the mixture together to be sure the spices are evenly distributed.
- To serve, stir 3 tablespoons of the mix into 1½ cups (12 ounces) of hot milk. Serve in large mugs. Store the remaining mix in a tightly-sealed jar.
- Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Combine the sugar, vanilla pod and seeds together and store in an airtight container for at least 1 week before using.
SPICED HOT CHOCOLATE
Make and share this Spiced Hot Chocolate recipe from Food.com.
Provided by Sharon123
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place milk, cocoa, and sugar in saucepan. Heat to boiling, then turn off heat. Stir in nutmeg, chili powder and stir to mix. Pour into 4 mugs and place cinnamon sticks in mugs, if using. Garnish with whipped cream and sprinkle with cinnamon if desired. Enjoy!
VENEZUELAN SPICED HOT CHOCOLATE
Make and share this Venezuelan Spiced Hot Chocolate recipe from Food.com.
Provided by DailyInspiration
Categories Beverages
Time 40m
Yield 8 cups
Number Of Ingredients 8
Steps:
- Combine milk with spices and sugar in a large heavy saucepan. Cook over medium heat, stirring to dissolve sugar, until milk just starts to bubble around the edges (scalding). Lower heat and cook 10 minutes. Remove from heat and allow to steep 10 additional minutes, then strain into another large heavy pot. Heat gently, then add chocolate and rum (add rum off flame). Whisk briskly 5 minutes over low flame until chocolate is completely melted.
Nutrition Facts : Calories 386.5, Fat 24.1, SaturatedFat 14.9, Cholesterol 34.2, Sodium 127.8, Carbohydrate 25.3, Fiber 5.2, Sugar 5.1, Protein 11.9
More about "spiced soy hot chocolate recipes"
SPICED HOT CHOCOLATE MIX RECIPE - THE FIERY VEGETARIAN
From thefieryvegetarian.com
BEST SPICED HOT CHOCOLATE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
SPICED HOT CHOCOLATE {PROTEIN RICH} RECIPE | JESSICA COX
From jessicacox.com.au
MEXICAN HOT CHOCOLATE {SLOW COOKER} RECIPE | LITTLE SPICE JAR
From littlespicejar.com
SPICY SOY HOT CHOCOLATE | RECIPES WIKI | FANDOM
From recipes.fandom.com
INDIAN SPICY HOT CHOCOLATE RECIPE - SUKHI'S
From sukhis.com
SPICED HOT CHOCOLATE - VEGAN RECIPE - VEGKIT.COM
From vegkit.com
SPICED HOT CHOCOLATE - NADIA LIM
From nadialim.com
STARBUCKS PUMPKIN SPICE HOT CHOCOLATE RECIPE
From whiskaffair.com
SPICED SOY HOT CHOCOLATE – RECIPES NETWORK
From recipenet.org
You'll also love