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A spiked and spiced hot chocolate drink that will warm you up in the winter from Executive Pastry Chef Michael Gabriel at The Sea Grill, in New York City.
- ¾ cup bittersweet (80%) Valrhona chocolate
- ¾ cup semi-sweet (58%) chocolate
- 2 cups milk
- ½ cups heavy cream
- Spiced rum, to taste
- Whipped cream, for garnish
- Chocolate shavings, for garnish
In a metal bowl, combine chocolates together. Place bowl over a double boiler of simmering water and melt.
In a medium saucepan, combine milk and cream and scald it by bringing it to a full boil.
Add the chocolate to the milk mixture and blend well with an immersion blender. Spike the liquid with rum, to taste.
Pour into mugs, and serve with whipped cream and chocolate shavings.
Chile And Cocoa Spiced Snack Mix RecipeKate of ¡HOLA! JALAPEÑO and I became friends back when we worked together developing recipes and food stying in the Test Kit.
Kate of ¡HOLA! JALAPEÑO and I became friends back when we worked together developing recipes and food stying in the Test Kitchens at CHOW Magazine.
The standard routine was cook, taste, critique, not dissimilar to what you see in in the Bon Appetit Test Kitchen videos. Without a doubt I became a better cook because of the constant feedback loop.
Though we worked together for years, it was when I got an invite to her annual Tamalada that I felt like I really had made it as her friend.
As you know a tamalada is like a cookie swap but with tamales where family and friends come together during the holidays to make tons and tons of tamales. It's a lot of work but fun and so worth it because the result is a lot of delicious food.
It seemed high time to share the ins and outs with you all, which is why we created this virtual Tamalada. Aside from all the tips we shared about, you know, the actual tamale-making process, know this: you'll want plenty of snacks to fuel you through the task.
I'm partial to what I affectionately all "Mex Mix." As you probably guessed from the name, it's a twist on Chex Mix loaded with lots of ingredients often used in Mexican cuisine like pecans, plantains, pepitas, and it gets finished in a chocolate-spiced coating.
Tips To Make This Recipe
If you've made any similar snack mix, you know the deal, you bake some parts, make a coating, and toss it all together. Translation: it's super simple to make but there still are a few key tips:
- Mix Up The Ingredients: Any combonation of nutty, crunchy, salty, and sweet will make this mix work. So, if you're out of cashews, add in almonds. Instead of planatain chips, you could toss in toasted coconut flakes. And rather than pretzel sticks, you could use any crunchy cracker.
- Adjust The Spice: The amount of cocoa and spice levels are really up to your own personal preference. If you want it more smoky than spicy, use a chile powder or smoked paprika. If you want it really chocolate-y, use high-quality Dutch process cocoa and add it to your hearts' desire!
- Make It Ahead: Like all good snack mixes, this recipe can easily be made in large batches and can be made ahead. Just store it in an airtight container at room temperature so it doesn't get stale!
What To Serve With This Recipe
Okay, truth is, you could eat this recipe as is on the couch while streaming Netflix and that would be 1000% acceptable. But if you want to serve it as part of a menu or a cocktail party, here are a few recipes we'd suggest to pair it with:
Okay, now it's time to stock up on these Mexican pantry ingredients, then try your hand at making this and then share your creation with us by tagging @saltandwind and #swsociety on social!
Cinnamon Spiced Homemade Hot Cocoa Mix
CINNAMON SPICED HOMEMADE HOT COCOA MIX is the perfect holiday treat or DIY gift! Curl up with a mug of hot chocolate on a cold winter night!
One of my favorite things about winter is curling up on my couch with a cozy blanket and a mug of hot chocolate. There is no better way to warm up after being out in the chilly weather!
This Cinnamon Spiced Homemade Hot Cocoa Mix Recipe is super simple to make and tastes so much better than the store-bought variety. The great thing about homemade is that you control the ingredients and flavor. I added cinnamon and cayenne to really heat things up. But, you can make a traditional cocoa mix if you prefer. Or add a bit of malted milk powder for chocolate malt hot cocoa (one of my personal favorites).
Fill pretty jars with cocoa mix and decorate with ribbon or twine for a thoughtful homemade gift.
Directions to Create Your Herbal Hot Chocolate Mix
Mix everything all up together. I found I had to mix for awhile and use a large spoon to be sure all the sugar was mixed in really well. I didn't want huge clumps of any ingredient to ruin a good cup of cocoa!
Store your mix in an airtight container, like a Mason jar. You can even put this mix into smaller 8 ounce jelly jars for wonderful, thoughtful gifts your friends and family will just love!!
Mix and mix and mix SUPER well, because you don't want clumps of any one spice in your cup. You'll want it blended so all the spices are perfect together.
Mexican Mocha Recipe – Rich chocolatey mocha with a kick of cinnamon and spicy heat. This latin-inspired mocha recipe will keep you warm, down to your toes, all through the chilly months.
Ever had a Mexican Mocha Recipe?
It’s a cafe mocha drink with the addition of rustic spices and spicy heat!
When I step into a coffee shop, it’s the first thing I look for on the menu. This rich blend of coffee and cream with cinnamon, nutmeg, and cayenne pepper makes this warming beverage even more stimulating.
The spices add an extra layer of warming-power that makes my throat tingle and my heart happy.
My recipe today is written for one beverage. Yet, this is a great mix to make in larger batches for edible gifts this season.
Just imagine packaging up a jar of Mexican Mocha Recipe Mix with some aromatic roasted coffee beans, and a cute little instruction tag.
Or what about tailgating? Hanging in the parking lot with friends on a chilly autumn day would be much more toasty with a Mexican Mocha in your hands.
Personally, I like to make a large batch of Mexican Mocha Mix to keep in the pantry for rainy days.
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Рецепт Ed's Chicago Cocoa Chili ( aka Chocolate Chili )
I like cooking and I love chili and chocolate, so if there was any way I could combine the three, I was gonna do it. So here is my quite excellent balance of sweet, sour, salty and spicy, which I hope you will enjoy as well.
(This recipe has been on recipezaar-dot-com since 2002, where 50 people have posted reviews of my chili recipe. Update below is the latest update that I made for this recipe on that site.)
01/06/2010: For those of you out there looking for a traditional chili recipe, THIS ISN'T IT. "Sweet and sour mix" is a lemon-lime flavored non-alcoholic LIQUID that you get from your grocery store liquor aisle or from a liquor store. It is NOT the same thing as the stuff you eat with egg rolls! Most of the seasoning is combined into one step — THE KILLER COCOA CHILI SPICE MIX. If you are trying to go for a more unbalanced, traditional-style taste for this chili, you might want to add brown sugar separately from the rest of the spice mix in smaller amounts or leave it out altogether. The only other seasoning is a bit of salt and pepper when cooking the meat and the veggies, which is standard operating procedure for most chefs. Need that extra layer of heat and flavor? Add 1/2 finely diced Poblano pepper to your chili (or substitute for one of the jalapenos) or add a few drops of hot sauce.
How do you make roasted almonds with cocoa?
Use a fork to whisk the egg and water until frothy. You are not after soft or stiff peaks. All you need is to froth the whites. Watch the video if you are not sure how to do it.
Then you add all the spices, sugar and almonds in and mix well with a spoon. You want all the nuts coated in the mixture.
When done, transfer the mixture onto a baking tray lined with baking parchment. Spread the almonds around so they are in one layer. Bake them in a preheated oven at 300°F/150°C for 30 minutes.
Make sure to give them a stir every 10 minutes.
When ready, transfer them into a small sauce pan where you have mixed cinnamon with sugar. Close the lid and shake the pot well (holding both the pot and lid tight). Keep shaking until all the almonds are coated in the mixture.
Make sure to let homemade roasted almonds with cocoa cool down completely before enjoying them or gifting.
Tips for making spiced cocoa roasted almonds
- I always line my trays with either a silicone mat or baking parchment when baking. In this case I suggest using the baking parchment for an easy clean up as the spice/egg white mixture sticks to the paper.
- The spice mixture contains anise and cardamom. If you don’t use these spices often, you can omit them. However, I personally like the taste of anise there and would recommend using at least that one. Cardamom can be also used to make Gingerbread Spice Mix which you can turn into a DIY Christmas gift.
- To turn these spiced cocoa roasted almonds into a gift just wrap them nicely, add a personalized tag and you are done! You can either use a cellophane bag, glass jar or paper bag. One batch of roasted almonds should be enough to make 2 good-size gifts.
Did you know?
There are 2 varieties of cinnamon – a real one and a fake one. The real one is called Ceylon while the fake one is called Cassia which is probably the one you normally find in your local supermarket as it is more affordable than the real deal.
Make These Spiced Hot Cocoa Mixes to Forget About the Instant Stuff Forever
As far as I’m concerned, this is the time of year when everyone can and should be drinking hot cocoa every day, regardless of time or how old you are. Nothing screams winter to me more than warming up my hands on a nice hot mug full of hot cocoa, and there’s no easier way to share that feeling than to make hot cocoa mixes for just about everyone.
The season for hot chocolate. Matt Taylor-Gross
Here are six spins on the classic made with different spices and sweeteners. They’re designed to make single servings—just add a cup of hot milk—but are easy to scale up. Make them in bulk, then separate into single-serving jars or baggies for customizable gifts to give to family and friends. Go forth and make the most of your pantry.
Thai Spiced Hot Chocolate Matt Taylor-Gross
Cardamom, cloves, and star anise replicate the sweeter flavors of a rich Thai curry. For this recipe, swap milk out for equal parts coconut milk and water—the coconut brings all the spices together. For a richer cocoa, omit the water and use 1 cup of coconut milk.
Get the recipe for Thai Spiced Hot Chocolate » Matt Taylor-Gross
Coffee Spiked Hot Chocolate Matt Taylor-Gross
Perfect for a hot cocoa pick-me-up. Instant coffee makes this an easy dry mix, but if you’re making it for yourself at home, use half a cup of freshly brewed coffee with half a cup of milk instead.
Get the recipe for Coffee-Spiked Hot Chocolate » Matt Taylor-Gross
Cinnamon Hot Chocolate Matt Taylor-Gross
The classic, now made better. The warm verve of cinnamon and nutmeg scream “tis the season!”
Get the recipe for Cinnamon Hot Chocolate » Matt Taylor-Gross
Matcha Hot Chocolate Matt Taylor-Gross
For matcha lovers, this will definitely hit the spot. The matcha mellows out the sweetness of the hot cocoa so this is great for those who don’t like their cocoa too sweet. For a more subtle matcha flavor, use 1/2 a teaspoon instead of 1 teaspoon.
Get the recipe for Matcha Hot Chocolate » Matt Taylor-Gross
Mint Hot Chocolate Matt Taylor-Gross
Adding a mint tea bag is the perfect way to flavor hot chocolate. For a stronger mint flavor, steep the tea bag for longer, but you only need a couple minutes so the mint doesn’t get too grassy. A couple fresh mint leaves don’t hurt, either.
Get the recipe for Mint Hot Chocolate » Matt Taylor-Gross
Chile Bean Paste
Spicy Hot Chocolate
This mix goes way beyond the typical flavors with umami Chinese fermented black bean chile paste and chile powder for a spicy, savory hot cocoa that delivers a kick of heat to the back of your throat. This is one hot cocoa that doesn’t taste like anything else you’ve ever tried.
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