Spiced Iced Hot Chocolate Food

SPICED HOT CHOCOLATE

Steps:

• Sift all ingredients together into a large bowl. Whisk the mixture together to be sure the spices are evenly distributed.
• To serve, stir 3 tablespoons of the mix into 1½ cups (12 ounces) of hot milk. Serve in large mugs. Store the remaining mix in a tightly-sealed jar.
• Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Combine the sugar, vanilla pod and seeds together and store in an airtight container for at least 1 week before using.

SPICED HOT CHOCOLATE RECIPE {SERVE HOT, ICED OR BLENDED}

Steps:

• Heat water until gently boiling, then remove water from heat.
• Whisk American Heritage Chocolate and remaining ingredients slowly into water. Continue whisking until chocolate is dissolved and smooth.
• To serve, either: Dispense hot liquid over crushed ice, or; Pour into container and chill overnight, or; Blend with ice until smooth.
• Note - settling may occur with chilling. If solids are present, mix vigorously with whisk until back into solution. Pour over ice before serving.

ICED HOT CHOCOLATE

Steps:

• Blend milk and ice in blender on high speed until smooth. Add chocolate; blend well.
• Pour into glasses.
• Serve immediately topped with marshmallows.

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.

SPIKED HOT CHOCOLATE RECIPE BY TASTY

Steps:

• Add the sugar and cocoa powder to a slow cooker and whisk to combine.
• Add the milk and whisk to incorporate. Turn the heat setting to high, cover, and warm for 30-60 minutes, until steaming. Once steaming, reduce the heat setting to warm.
• Add the peppermint schnapps. Whisk to combine and to ensure the sugar and cocoa powder are fully dissolved. Add the marshmallows.
• Ladle into mugs and top with whipped cream and crushed peppermint candies.
• Enjoy!

SPICED HOT CHOCOLATE

Steps:

• In a medium heavy-bottomed saucepan, warm the milk, curry powder, and cardamom pods over medium heat, stirring every now and then so it doesn't burn.
• Meanwhile, spoon the cocoa powder into a measuring cup. Once you see little bubbles forming around the perimeter of the saucepan, the milk is hot; turn off the heat. Pour a little milk, about 1 cup, into the cocoa powder, and whisk until smooth. Add back to the saucepan, and whisk in the honey and salt. Stir until well combined.
• Pour the hot chocolate through a strainer into 4 individual mugs and top with marshmallows, if you like.

SPICED HOT CHOCOLATE WITH TEA

Steps:

• In a small saucepan, heat water to a boil. Drop in tea leaves, turn off heat, and steep for about 5 minutes. Strain tea back into pan and add star anise, cinnamon stick, ginger, and heavy cream. Heat over medium heat until cream scalds, watching carefully so that cream does not spill over.
• Put chocolate in a medium bowl. Strain hot cream mixture into bowl with chocolate. Add vanilla and whisk until chocolate is melted. Transfer to mugs and serve warm or chilled.
• *Cook's Note: The spices may be increased, to taste, if your preference is spicier.

JIM GRAHAM'S SPICED HOT CHOCOLATE

Steps:

• In a heavy saucepan set over medium heat, combine the cream, milk, aniseeds, orange zest, vanilla beans and seeds, and ginger. Bring just to a boil. Cover, reduce the heat to very low, and keep at a bare simmer for 10 minutes.
• Place the chocolate in a small bowl. Using a fine-mesh strainer, strain a few spoonfuls of the hot cream mixture over the chocolate and whisk with a small wire whisk until the chocolate is completely melted. Strain the rest of the cream mixture over the chocolate, add the salt, and whisk to combine thoroughly before pouring into a serving cup.

ICED HOT CHOCOLATE

Steps:

• Bring 3 cups of milk, 1/3 cup water, and sugar to a simmer in heavy large saucepan, stirring to dissolve sugar.
• Remove from heat.
• Add chocolate and whisk until melted and smooth.
• Refrigerate until well chilled, about 4 hours (Can be made one day ahead. Cover and keep refridgerated).
• Mix 3/4 cup milk into chocolate mixture.
• Working in batches, blend until frothy.
• Divide ice among 4 glasses.
• Pour Chocolate mixture over and serve.

SPICED HOT CHOCOLATE

Steps:

• Whisk milk, brown sugar, and whipping cream in heavy large saucepan over medium heat until mixture begins to simmer. Reduce heat to medium-low; add cocoa powder, chocolate, and cinnamon; whisk until chocolate is melted and smooth. Pour hot chocolate into 6 demitasse cups. Garnish each with whipped cream and a cinnamon stick.

INGRID'S SPICY HOT CHOCOLATE

Steps:

• Split the vanilla bean in half lengthwise, scrape out the seeds and place the seeds and pod in a medium saucepan. Add the milk, water and spices and bring to a simmer over medium-low heat. Whisk in the chocolate and cocoa powder until melted. Add the sugar to taste and then the cream. Let cool for 45 minutes.
• To serve, remove the vanilla pod, return to the stove and whisk over low heat until frothy and warm.

RICH SPICED HOT CHOCOLATE

Steps:

• Whisk sugar, cocoa powder, cinnamon, cayenne pepper, and salt together in a small bowl.
• Bring milk to a boil in a saucepan, whisking constantly. Whisk in cocoa mixture until dissolved, reduce heat to low, and simmer until flavors combine, about 5 minutes. Remove from heat and stir in vanilla extract.
• Stir cream into hot chocolate and pour into mugs.

SPICED HOT CHOCOLATE

Steps:

• Combine first 4 ingredients in large saucepan. Stir in water. Cook and stir on medium heat 3 to 4 min. or until chocolate is melted and mixture is well blended.
• Add milk and half-and-half; stir. Cook 5 min. on medium-low heat or until heated through, stirring occasionally.
• Serve topped with marshmallows.

SPICED HOT CHOCOLATE

Steps:

• bring the first 9 ingredients to a simmer in a large saucepan, stirring until sugar dissolves.
• remove from heat and let the flavors blend for 20 minutes.
• add cocoa powder and vanilla, return to a simmer, whisking until blended.
• pour into 6 cups, over a strainer.
• discard spices.

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!

EASY HOT SPICED MEXICAN HOT CHOCOLATE

Steps:

• Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute.
• Serve immediately with sprinkling of chili powder on top, and you can add a dollop of vanilla ice cream if you wish.