Cinnamon Hot Chocolate Food

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.

CINNAMON HOT CHOCOLATE MIX

Steps:

• Combine milk powder, sweetener, creamer, cocoa, and cinnamon in a bowl; add marshmallows and mix. Store in an airtight container in a cool dry place for up to 3 months.

CINNAMON HOT CHOCOLATE | CINNAMON HOT COCOA

Steps:

• In a sauce pan add cocoa power, sugar, salt and add water. Whisk well until there are no lumps. Now add 1/2 cup of Milk.
• Bring this mixture to a slow boil, stirring it continuously. Now add cinnamon sticks and cook them along.
• As the mixture begins to thicken, add chopped cooking chocolate and stir it in.
• Finally add rest of the milk and check for sweetness. Remove the cinnamon sticks.
• Pour into individual serving cups and serve hot immediately.

CINNAMON HOT CHOCOLATE MIX

Steps:

• In a bowl, combine milk powder, sugar, creamer, cocoa and cinnamon.
• Add the marshmallows and mix well.
• Store in an airtight container in a cool dry place for up to 3 months.
• To prepare hot chocolate:.
• Dissolve about 3 T. hot chocolate mix in hot milk.

SUGAR FREE-FAT FREE- CINNAMON HOT CHOCOLATE MIX

Steps:

• Mix all ingredients together and place in an airtight container.
• To make hot chocolate, use 1/4 c mix and 1 C hot water.
• Number of Servings: 18.

CINNAMON HOT CHOCOLATE

Steps:

• Cook chocolate, 3-1/2 cups milk and sugar in medium saucepan on medium-low heat 8 min. or until mixture comes to boil, chocolate is completely melted and mixture is well blended, stirring constantly.
• Whisk cornstarch and remaining milk until blended. Gradually whisk into chocolate mixture in saucepan. Return to boil, stirring constantly; cook and stir on low heat 5 min. or until thickened. Ladle into 4 mugs.
• Top with marshmallows and cinnamon.

CINNAMON HOT CHOCOLATE MIX FOR A CROWD

Steps:

• Put the milk powder in a blender or mixer about 1 cup at a time, and blend for 15 seconds. The finer you blend the milk powder, the better it mixes when you make hot chocolate.
• In a large mixing bowl, stir together sugar, cocoa, powdered milk, and cinnamon.
• TIP! For variety, try subsituting pumpkin pie spice instead of cinnamon for that classic fall flavour!
• Scoop Cinnamon Hot Chocolate Mix into glass mason jars or other container. These make pretty teacher gifts with a festive ribbon or bow on the lid!
• For camping, one recipe will fill a large Ziplock-style freezer bag. Remember to put the bag inside a second bag just to ensure against punctures or spilling.
• To make Cinnamon Hot Chocolate, scoop 2-3 heaping spoonfuls of mix into a mug. Pour in boiling water, and stir!
• Top with marshmallows, whipped cream, or add in a candy cane! Parents may like to try half hot chocolate and half coffee, for a nice mocha flavour. Or make "adult" hot chocolate with a little splash of mint liqueur, Baileys, Cointreau, Kahlua or whatever is in your cabinet.

COCONUT HOT CHOCOLATE WITH CINNAMON

Steps:

• Set aside two tablespoons of the coconut cream (thick part), then pour the rest of the coconut milk into a small saucepan.
• Add the chocolate chips and place over medium heat. Stir frequently until the mixture just begins to bubble.
• Reduce the heat to low and simmer for about 5 minutes, stirring occasionally. The mixture should thicken slightly and be very smooth.
• Pour into small cups, top with the reserved coconut cream, and sprinkle with cinnamon.

CINNAMON DOLCE WHITE HOT CHOCOLATE

Steps:

• In a small saucepan over medium heat, combine milk, white chocolate chips, and cinnamon dolce syrup. Cook until white chocolate has fully melted.
• Divide white hot chocolate between two cups and top with whipped cream. Serve.

CINNAMON HOT CHOCOLATE

Steps:

• Combine 3/4 cup low-fat milk, 1 oz chopped dark chocolate, 1 cinnamon stick, and 1/4 tsp brown sugar in a saucepan. Cook over medium-low heat, stirring, until chocolate is completely melted, about 8 minutes. Remove cinnamon stick, and serve with a new cinnamon stick and a pinch of sea salt.

CROCKPOT CINNAMON HOT CHOCOLATE

Steps:

• Toss all ingredients into a smaller, round (mini) crockpot. Stir in the cocoa powder, put lid on and let it cook for 2 - 2.5 hours on high. Stir once or twice to incorporate melted chocolate.
• Around the 2 - 2.5 hour mark, remove lid and stir to ensure all combined. Pour into a mug, top with marshmallows or whipping cream.

CINNAMON HOT CHOCOLATE

Steps:

• Dans un petit bol, mélanger la poudre de cacao, la cassonade et le mélange d'assaisonnement Cannelle-Vanille DIY.
• Transférer dans un récipient pour assaisonnement sec à l'envers. Couvrir et conserver dans un endroit frais et sombre jusqu'à 6 mois.Pour le chocolat chaud : Faire chauffer 1 tasse de lait et 1 c. à soupe du mélange pour chocolat chaud à la cannelle dans une tasse allant au micro-ondes pendant 1 minute ou jusqu'à ce que le mélange soit chaud.
• ne pas faire bouillir. Remuer jusqu'à ce que le mélange de chocolat chaud soit dissous. Garnir de crème fouettée ou de guimauves.Pour le café moka : Mettre 1 cuillère à soupe du mélange pour chocolat chaud à la cannelle dans une tasse de votre café préféré.
• Remuez bien jusqu'à ce que le tout soit dissous.

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 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.

CINNAMON HOT CHOCOLATE

Steps:

• Start by adding milk, hot cocoa mix, sugar, cinnamon powder and vanilla extract to a pot. Heat it.
• When the milk is thoroughly heated but not boiled, add the Nutella and stir or whisk it well.
• In a serving cup, pour the hot chocolate. Top this up with marshmallows and garnish it with chocolate syrup.
• Serve.

HOT CHOCOLATE WITH CINNAMON

Steps:

• Whisk together cocoa powder, salt, sugar and 2 cups milk in a large sauce pan over medium-low heat until no lumps remain and bring to a rapid simmer.
• Add in the rest of the milk, gently stir to mix well and then remove from heat.
• Pour the hot chocolate into two mason jars, top with marshmallows, cinnamon sticks and a touch of cocoa powder and enjoy!

CINNAMON HOT CHOCOLATE

Steps:

• Heat 1/2 of the milk, drinking chocolate and cinnamon. Whisk together and bring it to a boil.
• Mix the other milk with corn flour and mix well. Add the milk to the mixture.
• Add the chopped milk compound and whisk until all the chocolate is dissolved then take off the heat.
• Top with marshmallows and shaved chocolate and serve.

HOT CHOCOLATE WITH CINNAMON AND CHILI

Steps:

• Place the milk and cream in a heavy-bottomed, medium pot and set over medium heat. Bring mixture to the scalding point (just below a boil). Mix in the chocolate, sugar, cinnamon, vanilla and cayenne. Stir constantly until the chocolate it is melted and well incorporated into the liquid. Heat through a minute or 2, and then pour into cups and enjoy. Note: Fine-flavoured, aromatic ground Saigon cinnamon is available in the bottled herb and spice aisle. Belgian chocolate is available in our bakery department.