Spanish Spiced Hot Chocolate Food

SPANISH SPICED HOT CHOCOLATE

Steps:

• Whip the 1/4 cup of the cream and set asie for later use.
• Combine chocolate pieces, sherry, salt and cinnamon in the top of a double saucepan, and cook gently over hot water, stirring occasionally, until the chocolate is melted and all the mix is well blended.
• Combine the milk and half a cup of the cream in a saucepan and heat through but DO NOT allow to boil. Add to the chocolate mix, beating well, whilst adding chocolate mix.
• Pour the hot chocolate mix into cups, top with the whipped cream and dust lightly with cinnamon.
• Serve and please enjoy!

VENEZUELAN SPICED HOT CHOCOLATE

Steps:

• Combine milk with spices and sugar in a large heavy saucepan. Cook over medium heat, stirring to dissolve sugar, until milk just starts to bubble around the edges (scalding). Lower heat and cook 10 minutes. Remove from heat and allow to steep 10 additional minutes, then strain into another large heavy pot. Heat gently, then add chocolate and rum (add rum off flame). Whisk briskly 5 minutes over low flame until chocolate is completely melted.

SPICED SPANISH HOT CHOCOLATE

Steps:

• the milk and coconut milk in a large saucepan on low-medium heat.
• the cinnamon, nutmeg, cardamom, vanilla, and instant espresso powder. Stir constantly to make sure everything is combined.
• some of the hot milk in a cup and mix with the cornstarch until the lumps dissolve. Add the mixture back into the saucepan. Whisk until the cornstarch is well mix and there is not lumps.
• the dark chocolate and stir until the chocolate is melted.
• until you get the thickness desired. It may take between 5 and 10 minutes to reach a thick consistency.
• in a large mug and add a spoonful of whipped cream, sprinkle on some coconut flakes and drizzle on some Cinnamon Maple Syrup.

MEXICAN HOT CHOCOLATE

Steps:

• Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don't let it boil) until the milk is fragrant, about 5 mins.
• Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy - this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.

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.

SPICED MEXICAN HOT CHOCOLATE

Steps:

• Mix milk, chocolate and cinnamon in saucepan; cook on medium heat until chocolate is completely melted and mixture just comes to boil, stirring constantly.
• Pour evenly into 4 mugs or cups.
• Top each with 1 Tbsp. of the whipped topping. Serve each with 1 Chocolate-Dipped Cinnamon Stick (see Tip), if desired.

SPANISH HOT CHOCOLATE

Steps:

• If your chocolate is in a bar form, chop or grate. Solid bars do not melt well.
• Put chocolate, milk and sugar in a heavy saucepan over low heat. Whisk slowly until the chocolate melts and sugar dissolves.
• When it is smooth and steamy, put into mugs and top with a little cinnamon.