VENEZUELAN SPICED HOT CHOCOLATE
Make and share this Venezuelan Spiced Hot Chocolate recipe from Food.com.
Provided by DailyInspiration
Categories Beverages
Time 40m
Yield 8 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 386.5, Fat 24.1, SaturatedFat 14.9, Cholesterol 34.2, Sodium 127.8, Carbohydrate 25.3, Fiber 5.2, Sugar 5.1, Protein 11.9
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.
VENEZUELAN SPICED HOT CHOCOLATE
Steps:
- Combine milk with spices and sugar in 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. Whisk briskly 5 minutes over low flame until chocolate is completely melted.
SPICED HOT CHOCOLATE
This is a spiced version of hot chocolate that is absolutely fantastic. It can be a little rich, though. As with any recipe, you should try it first. Adjust the spices to your preference. If the drink is a bit rich for your taste you can add a cup of water to cut it down a bit.
Provided by leoele
Categories Drinks Recipes Hot Chocolate Recipes
Time 15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 20.5 g, Cholesterol 4.9 mg, Fat 0.7 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 0.4 g, Sodium 106 mg, Sugar 18.6 g
SPICED HOT CHOCOLATE
Make and share this Spiced Hot Chocolate recipe from Food.com.
Provided by Sharon123
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 187.2, Fat 9.8, SaturatedFat 6.1, Cholesterol 34.2, Sodium 126.3, Carbohydrate 19, Fiber 2, Sugar 4.4, Protein 9.1
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