Best Cocoa Cinnamon Spread Recipes

Hot Cinnamon Cocoa image

Provided by Taste of Home

Time 20m

Yield about 4 servings.

Number Of Ingredients 7

1/4 cup baking cocoa
1/4 cup sugar
1/8 teaspoon salt
1 cup boiling water
3 cups scalded milk
2 cinnamon sticks (about 3 inches each)
1 teaspoon vanilla extract

Steps:

In the top of a double boiler, stir together cocoa, sugar and salt. Gradually add boiling water. Place over direct heat and boil for 2 minutes, stirring constantly. Add milk and cinnamon sticks and place over boiling water. Stir and heat 10 minutes. Remove sticks and stir in vanilla. Beat with a wire whisk to froth milk. Serve immediately.

Nutrition Facts :

Chocolate Cinnamon Bread image

Provided by hannahactually

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 18

1 1/2 cups unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
2 cups all-purpose flour
1 1/4 cups Dutch-processed cocoa powder
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
1 teaspoon vanilla extract
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon Dutch-processed cocoa powder
1 pinch ground ginger
1 pinch ground cloves
1/4 cup decorator sugar or 1/4 cup sparkle sugar

Steps:

Preheat oven to 350°F Grease two 9 x 5 x 3-inch loaf pans and line bottom of pans with parchment paper.
Chocolate Batter: in bowl of electric mixer, cream together butter and sugar with paddle attachment on medium speed, until light and creamy about 5 minutes.
Beat in eggs, one at a time, beating until each egg is completely incorporated before adding the next and scraping down sides of bowl several times.
Meanwhile, in medium bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda.
In another bowl, whisk together buttermilk, water and vanilla.
With mixer on low speed, alternately add flour mixture and buttermilk mixture to butter, beginning and ending with flour and beating just until blended.
Divide batter between the two pans, shake pans to even tops and set aside.
Cocoa Spice Sugar Crust: in another small bowl, whisk together sugar, cinnamon, cocoa, ginger and cloves.
Sprinkle surfaces of both batters with decorating sugar.
Sprinkle with cocoa sugar mixture, dividing evenly.
Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes.
Let cool completely, run thin knife around sides to release breads and remove from pans.

Nutrition Facts : Calories 425.1, Fat 20, SaturatedFat 12.1, Cholesterol 104.5, Sodium 239, Carbohydrate 61, Fiber 3, Sugar 44.7, Protein 5.6

Cinnamon and Spice Hot Cocoa image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 7

4 cups skim milk
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ancho chile powder
Coarse salt
Marshmallows (optional), for serving

Steps:

In a medium pot, whisk together milk, cocoa powder, sugar, cinnamon, chile powder, and pinch of salt over medium-high until combined. Bring to a boil, then reduce heat and simmer 5 minutes. Pour cocoa into four mugs and serve immediately with marshmallows if desired.

Nutrition Facts : Calories 206 g, Fat 2 g, Fiber 4 g, Protein 10 g