Cinnamon Dolce White Hot Chocolate Food

CINNAMON HOT CHOCOLATE

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.

WHITE HOT CHOCOLATE

Steps:

• Pour boiling water from the kettle into a heatproof mug or glass to warm it up. Heat the milk in a small pan, or in blasts in the microwave, until steaming. Pour the hot water out the mug, and tip in the chocolate and vanilla. Pour over the hot milk and stir for 30 seconds until the chocolate has melted. Top with the cream, marshmallows and drizzle over the sauce with a pinch of sprinkles and cinnamon, if you like.

CINNAMON WHITE HOT CHOCOLATE

Steps:

• Toast cinnamon sticks in a medium dry saucepan over medium heat until fragrant, about 1 minute. Add salt and 2 cups milk and bring to a simmer. Remove from heat and let steep 10 minutes.
• Whisk cornstarch and remaining 1/2 cup milk in a small bowl. Add to warm milk mixture and heat over medium. Bring to a simmer and cook, stirring constantly, until warmed through, about 1 minute. Remove from heat and add chocolate and vanilla. Let sit until chocolate is melted, about 30 seconds, then stir to combine. Discard cinnamon sticks.
• Divide hot chocolate between mugs. Top with whipped cream and dust with ground cinnamon.

CINNAMON WHITE CHOCOLATE COOKIES

Steps:

• Beat butter and shortening together with an electric mixer until creamy and smooth; gradually add white sugar and brown sugar, beating on medium speed, until incorporated. Beat in egg and vanilla extract.
• Combine flour, baking soda, and salt in a separate bowl; mix into butter mixture until incorporated. Fold in white chocolate and cinnamon. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Drop dough by the heaping tablespoonful onto the prepared baking sheet, leaving 3 inches between cookies.
• Bake in the preheated oven until cookies are lightly browned on the edges, 12 to 14 minutes. Cool on the pans for 10 minutes before removing to cool on a wire rack until cookies are firm.