Cinnamon Hot Cocoa Food

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.

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 AND SPICE HOT COCOA

Steps:

• In a medium pot, whisk together milk, cocoa powder, sugar, cinnamon, chile powder, and pinch of salt over medium-high until combined. Bring to a boil, then reduce heat and simmer 5 minutes. Pour cocoa into four mugs and serve immediately with marshmallows if desired.

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.

CINNAMON COFFEE COCOA

Steps:

• In bowl mix all ingredients.
• Place in sealed container for up to six months.
• To Use: Add 2-3 tbs to a large mug of hot water.

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.

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:

• 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.