Cinnamon Spiced 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.

SPICY HOT-CHOCOLATE WITH CINNAMON

Steps:

• In a medium saucepan over medium heat, combine milk, ancho chile, and cinnamon; heat just until milk begins to steam, 5 to 6 minutes. Remove from heat; let steep, covered, 10 minutes.
• Place chocolate in a medium bowl; strain milk mixture into bowl, whisking to combine thoroughly. Discard cinnamon sticks. Return mixture to saucepan; continue whisking until chocolate has completely melted. Divide among four mugs, and serve immediately, garnished with remaining cinnamon sticks.

SPICED HOT CHOCOLATE

Steps:

• Place milk, cocoa, and sugar in saucepan. Heat to boiling, then turn off heat. Stir in nutmeg, chili powder and stir to mix. Pour into 4 mugs and place cinnamon sticks in mugs, if using. Garnish with whipped cream and sprinkle with cinnamon if desired. 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.
• 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.
• 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 CHOCOLATE

Steps:

• Heat the milk in a saucepan over medium-low heat until lukewarm; stir the cocoa powder and sugar into the warmed milk until dissolved. Add the vanilla, cinnamon, chili powder, nutmeg, and cloves. Heat another 5 minutes, stirring occasionally.

SPICY HOT CHOCOLATE

Steps:

• In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.
• Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.

SPICED HOT DARK CHOCOLATE

Steps:

• Heat all ingredients in a small saucepan over medium-low, whisking constantly, until chocolate has melted and mixture is steaming, about 5 minutes. Serve immediately.

SPICED HOT CHOC

Steps:

• Fill a mug with skimmed milk. Add 1-2 squares of very dark chocolate, a pinch of cinnamon, a dribble of honey and heat in the microwave. Add a low-fat oaty biscuit if you like.