Spiced Soy 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 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.

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 ICED HOT CHOCOLATE

Steps:

• For the chocolate: In an electric stand mixer fitted with the whisk attachment, whisk the yolks and confectioners' sugar until doubled in volume. Using a double boiler, melt the butter and chocolate. In a mixing bowl combine the honey, brandy, espresso, allspice, cinnamon and nutmeg. Add the honey mixture to the chocolate mixture and cook until liquid, 2 to 3 minutes. Add the yolks to the chocolate mixture and whisk until slightly thickened. Remove from the heat, then cool in the refrigerator for 20 minutes.
• In an electric stand mixer fitted with the whisk attachment, whisk the cocoa and cream to soft peaks. Fold the cooled chocolate mixture into the whipped cream.
• For the sauce: In a saucepot, heat the cream, 250 grams (8 3/4 ounces) of the sugar and the vanilla seeds. Cook until the milk scalds. Whisk the remaining 250 grams (8 3/4 ounces) sugar and the eggs until light yellow. Temper the eggs with some of the hot cream and then add the yolk mixture to the pot. Cook until slightly thickened.
• For the gelee: Bloom the gelatin in some cold water, about 5 minutes. In a saucepot, combine the raspberry puree, sugar, cranberries and 200 milliliters (3/4 cup) water. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add in the bloomed gelatin.
• Divide the gelee among four 10-ounce mugs, then top with the chocolate marquis and finish with vanilla cream sauce.

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.

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

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!

SOY HOT CHOCOLATE

Steps:

• Pour chocolate soy milk into a microwave-safe mug.
• Microwave the soy milk for about 90 seconds.
• Add non-dairy creamer to taste (I like to use the french-vanilla flavored kind).
• Enjoy!

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.