CHOCOLATE SPICE COOKIES
Believe it or not, the two cookies in this photo share the same delicious ginger-spiced dough. The main recipe will result in a patterned cookie laced with cocoa, embossed with a cookie stamp, and brushed with an orange-butter glaze; head to the variation for a simpler-but no less delicious-version that is packed with chopped semi-sweet chocolate and rolled in sanding sugar for sweet sparkle.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Cookies: Preheat oven to 375°F. Whisk together flour, cocoa, salt, ground ginger, cinnamon, and cloves. In a large bowl, beat butter with brown sugar, fresh ginger, and baking soda until creamy. Add egg; beat to combine. Reduce speed to low; beat in flour mixture.
- Scoop a scant 1/4 cup of dough (1.75 ounces); roll into a ball. Dust a cookie stamp with flour, tapping out excess. Place dough in center of stamp, then press evenly to cover shape of design. Place, dough-side down, on a parchment-lined baking sheet and press until dough is about 1/4 inch thick.
- Carefully remove (if it sticks, just gather up dough and start over). Repeat with remaining dough, arranging cookies 2 inches apart. Refrigerate 20 minutes; use a 2 3/4-inch round cutter to trim excess. Bake until firm to the touch, 11 to 13 minutes.
- Glaze: Meanwhile, whisk together confectioners' sugar, Cointreau, butter, and salt; glaze should have the consistency of honey. (If too thick, whisk in more Cointreau.) Let cookies cool on sheets on a wire rack 8 minutes, then brush with glaze. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
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.
CHOCOLATE SPICE TEA
Since my Recipe#206892 has received rave reviews...I decided to play with another favorite flavor combo...cinnamon and chocolate...Yum! Any strong brewed cinnamon flavored tea should work or chai. My favorite is Celestial Seasonings Bengal Spice...I love it with just Splenda and creamer too...it tastes like hot cinnamon candies!
Provided by Engrossed
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Microwave water in a mug until hot.
- Place tea bag in hot water and steep for a few minutes until strong. Discard tea bag.
- Stir in chocolate syrup, Splenda and creamer. Reheat if desired.
- Pour over crushed ice in a tall glass if desired.
- Top with whipped cream and drizzled chocolate syrup.
Nutrition Facts : Calories 236.4, Fat 8, SaturatedFat 2.8, Cholesterol 1.1, Sodium 221.6, Carbohydrate 38.6, Fiber 1.6, Sugar 22.1, Protein 2.9
CHOCOLATE TEA
I wrote this because there are an astounding lack of chocolate tea recipes on the internet. The first time I heard about Chocolate Tea was doing a web search on Chocolate. There seem to be a few companies out there who sell chocolate tea. I like to stay up late and had run out of coffee. I was in real need for a good tasting caffene beverage. I first thought chocolate tea would be yucky. We are conditioned to accept chocolate with coffee as a rule but not tea. I was very mistaken! Tea and Chocolate goes very well with each other and it is also very good for your body. Both Tea and Chocolate are loaded with antioxidents. You may however not want to give this to small children because of the caffene. Not having a recipe to follow, I created one. (This One) I used these ingredients because I had them on hand and it was quicker than hunting around for my pepermint extract or messing with my powered Cocoa. This being said, If you do want to use powered cocoa or pepermint extract instead of the Ovaltine and Lifesavers please do so. Experiment. This recipe is "OpenSource" :-) You will have to adjust the sugar levels to taste. If you like you can even omit the mints. I used them and I find it gives the beverage that spceial something. This recipe makes one large coffee cup of beverage. If you use regular size coffee cups you may get two servings out of this if serving each person one serving each. To serve 1 serving each to 2 or 3 people using large coffee cups, double or tripple the recipie accodingly Enjoy ! Please let me klnow if you like it! :-)
Provided by John Phoenix
Categories Beverages
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place water and mints into pot or sauce pan and bring to boil on medium high heat.
- Reduce heat by 1/4 and add milk. Stir slowly every now and then (You reduce the heat so the milk will not burn).
- When milk/water is almost to boil again, turn off heat.
- This should ensure the added milk is hot enough and the mints are all melted.
- Pour into coffee cup/s and add tea bags. Let tea bags steep for as long as desired.
- Remove tea bags and add sugar.
- Add 4 teaspoons of Ovaltine; stir.
- Enjoy ! Cation: Chocolate Tea will be HOT.
CHAI HOT CHOCOLATE
Inspired by the traditional Indian beverage, this chai drink combines spice with decadent chocolate. -James Schend, Taste of Home Deputy Editor, Culinary
Provided by Taste of Home
Time 20m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat cream and tea bags over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; steep 5 minutes. Remove tea bags; whisk in the chocolates, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream and cinnamon sticks.
Nutrition Facts : Calories 488 calories, Fat 35g fat (23g saturated fat), Cholesterol 105mg cholesterol, Sodium 130mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
CHOCOLATE CHAI
Spicy cinnamon chai tea with chocolate is a great warm drink for those cold winter nights!
Provided by HoneeBee
Categories World Cuisine Recipes Asian Indian
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- Bring the water to a boil in a small saucepan. Add the tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
- Remove the tea bag and stir in the sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in the milk, vanilla, cinnamon and nutmeg. Heat through but do not boil. Pour into mugs and top with whipped cream and a cinnamon stick garnish.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 37.6 g, Cholesterol 20.7 mg, Fat 6.2 g, Fiber 4.4 g, Protein 9.4 g, SaturatedFat 3.9 g, Sodium 103.9 mg, Sugar 31 g
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