Cinnamon And Spice Hot Cocoa Food

CINNAMON HOT COCOA MIX

Steps:

• In a medium sized mixing bowl combine both sugars and whisk together. Add in cocoa, salt, and cinnamon. Whisk until incorporated.
• Place mix in sealable container (glass mason jars work well) and store until ready to use.
• To use, warm milk in a mug in the microwave or in a small pot on the stovetop. Use 1-2 tablespoons of mix for every 8oz cup of milk. (This depends on your sweet tooth.) I also add in a splash of vanilla extract after I've added the mix. But that's optional. Top with marshmallows if desired and enjoy!

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.

SPICED HOT COCOA

Steps:

• Sift all the ingredients for the Spiced Hot Cocoa mix into a large bowl. For each serving, stir 1⁄4 cup mix into 1 cup hot milk. Store the remaining mix in the jar.

HOT CINNAMON COCOA

Steps:

• In the top of a double boiler, stir together cocoa, sugar and salt. Gradually add boiling water. Place over direct heat and boil for 2 minutes, stirring constantly. Add milk and cinnamon sticks and place over boiling water. Stir and heat 10 minutes. Remove sticks and stir in vanilla. Beat with a wire whisk to froth milk. Serve immediately.

SPICY CINNAMON HOT COCOA BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with gluten-free cooking spray.
• For the flour blend: Whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt in a large bowl. Reserve the remaining flour blend for another use.
• For the brownies: Whisk together the sugar, baking powder, salt and 1/2 cup of the gluten-free flour blend in in a small bowl. In a medium microwavable bowl, combine the chocolate chips, oil, cocoa powder, cinnamon, cayenne and 3 tablespoons water. Microwave on medium power until the chips are almost melted, about 30 seconds. Whisk until smooth. Let cool to room temperature, about 3 minutes.
• Whisk the eggs into the chocolate mixture until the batter is smooth and shiny. Whisk in the flour mixture just until blended. Spread the batter evenly in the prepared pan. Bake until set, about 30 minutes. Let cool completely on a rack.

SPICY HOT COCOA MIX

Steps:

• Put all ingredients together in a jar or container and shake to mix. Once ingredients are mixed, use a sifter to blend and break down lumps. Store in jar or container.
• Add (to taste) to a hot cup of your favorite milk or milk substitute and enjoy!
• This recipe is not overly sweet, so if you like a sweeter cocoa be sure to add more sugar. The cayenne gives the drink a nice little kick!