SPICED HOT CHOCOLATE
Provided by Food Network Kitchen
Time 15m
Yield 1 Dozen 12-Ounce Cups
Number Of Ingredients 10
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.
CHURROS WITH MEXICAN HOT CHOCOLATE SPICE MIX
Churros are ubiquitous in Spain and Mexico. And of course, there are the horrid representation in ballparks in America. If you have no fear of frying, they are actually pretty easy with a solid pate a chou recipe. This version subs out hot chocolate for Mexican spiced sugar, for a little crunch and spice.
Provided by Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat a deep-fryer or place the vegetable oil into a medium pot over medium-high heat until the oil is 350 degrees F.
- Place the butter, brown sugar, Mexican vanilla extract, salt and 1 cup water in a small saucepan and bring to a boil. Add the flour all at once and stir vigorously with a whisk to combine thoroughly and quickly. Lower the heat to low and cook, stirring with a wooden spoon, for 3 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment, then add the eggs, one at a time, mixing thoroughly after each one. Once both are added, stir vigorously until the dough is homogenous. Place in a pastry bag fitted with a large star tip.
- Combine the granulated sugar, turbinado sugar, cacao nibs, Mexican cinnamon, flaky salt and chipotle powder in a bowl and pour onto a quarter-sheet tray or shallow dish. Set aside.
- Carefully pipe the dough mixture into the oil, cutting when each piece is 5 inches long, and cook in batches, separating to prevent sticking with tongs or a spider, until crisp and golden, about 4 minutes.
- Remove from the oil and place on a tray lined with a paper towel to drain. While still hot, transfer to the sugar mixture and roll until thoroughly coated. Repeat with the remaining dough and serve immediately.
- As street food, these would be served in a heavy paper cone. At home, they can be served in a coffee cup standing up or in a small short vase.
SPICED MEXICAN HOT CHOCOLATE
Make this luscious Spiced Mexican Hot Chocolate with milk, chocolate and cinnamon. Dollop this Mexican hot chocolate with whipped topping and enjoy!
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 4 servings, 1 cup each
Number Of Ingredients 4
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.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 120 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 29 g, Protein 9 g
SPICY MEXICAN HOT CHOCOLATE COOKIES
These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.
Provided by Brandi Rose
Categories Desserts Cookies Chocolate Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
- Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
- Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
- Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.
Nutrition Facts : Calories 212 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.4 g, Sodium 151 mg, Sugar 18.5 g
EASY HOT SPICED MEXICAN HOT CHOCOLATE
This recipe is from Easy Entertaining with Michael Chiarello on Food Network. You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving.
Provided by kolibri
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 223, Fat 4, SaturatedFat 2.3, Cholesterol 12.2, Sodium 93.3, Carbohydrate 44.2, Fiber 0.3, Sugar 43.6, Protein 4
SPICY MEXICAN HOT CHOCOLATE FUDGE
Make and share this Spicy Mexican Hot Chocolate Fudge recipe from Food.com.
Provided by Cathleen Colbert
Categories Candy
Time 4h10m
Yield 24 pieces
Number Of Ingredients 8
Steps:
- Lightly coat an 8x8-inch pan with baking spray; line with parchment paper and spray again. Set aside.
- Fill a saucepan with water, about 2-inches deep and bring to a simmer.
- In a mixing bowl, one that is larger than the saucepan, combine chopped chocolate, butter, condensed milk and coffee.
- Set mixing bowl over simmering water, making sure that the bowl does not touch the water.
- Stirring frequently, cook until chocolate is melted and completely smooth.
- Stir in cinnamon, chili powder and cayenne pepper.
- Remove from heat and pour into the previously prepared pan.
- Sprinkle with salt and chill in the fridge for 4 hours. For best results, chill over night.
- Cut into squares and serve.
Nutrition Facts : Calories 108, Fat 11.3, SaturatedFat 7, Cholesterol 3.8, Sodium 17.6, Carbohydrate 5.8, Fiber 3.3, Sugar 0.2, Protein 2.5
MEXICAN HOT CHOCOLATE
Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli
Provided by Vuyelo Ndlovu
Categories Drink
Time 9m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 276 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
SPICY MEXICAN COOKIES (CHOCOLATE)
If you're looking for a chocolate cookie with a real kick, look no further. These cookies are a perfect marriage of chocolate and spicy. They are firm, but chewy-melt-in-your-mouth. For comparison, I lean toward "medium" heat when it comes to salsa. This recipe is adapted from an excellent food blog called Baking Bites.
Provided by A.B. Hall
Categories Dessert
Time 50m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
- In a large bowl, use an electric mixer to cream the butter and sugar. Add the egg and vanilla and mix until light and fluffy.
- Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
- Divide the dough in two and roll each half into a log that's 9 inches long. Wrap each log tightly in plastic wrap and place in the freezer overnight or a minimum eight hours (if you're not interested in baking the whole batch at once, the dough will keep up to six weeks in the freezer).
- Having been frozen, the dough will require a small amount of effort to cut through. With a sharp knife, cut 1/3" cookies from the dough. Bake at 375° F for 8-10 minutes or until edges are firm. Allow cookies to cool 30 seconds to a minute then transfer to a wire rack to cool.
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