SPICED HOT COCOA MIX
A great hot, chocolaty drink for wintertime using chocolate pudding mix, cinnamon, and more. Great for gift giving. Mix 1/4 cup mix with 1 cup of boiling water. Top off with whipped topping and sprinkle with cinnamon. Enjoy!
Provided by teaspoonchic
Categories Drinks Recipes
Time 10m
Yield 22
Number Of Ingredients 7
Steps:
- Pulse powdered milk, pudding mix, chocolate drink mix, powdered creamer, confectioners' sugar, cocoa powder, and cinnamon together in a food processor until blended.
Nutrition Facts : Calories 128.4 calories, Carbohydrate 22.9 g, Cholesterol 3.3 mg, Fat 1.8 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 198.8 mg, Sugar 17.8 g
HOT MEXICAN SPICED COCOA
Sounds very appealing, haven't tried it but hope some one out there finds it as cocoafull as i do (lol). This is from rdfood 2/04
Provided by hotsunday
Categories Beverages
Time 10m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 4 items together, in a good sized mug.
- Add boiling water, stir till smooth.
- Heat milk for 3 minutes over LOW heat until hot.
- Stir the milk into the cocoa mixture until well mixed.
- Stir in vanilla and almond extracts.
- Enjoy--.
Nutrition Facts : Calories 160.1, Fat 3.2, SaturatedFat 2.1, Cholesterol 12.2, Sodium 112.8, Carbohydrate 25, Fiber 2.2, Sugar 22.1, Protein 9.3
SPICED HOT COCOA
Steps:
- Sift all the ingredients for the Spiced Hot Cocoa mix into a large bowl. For each serving, stir 1⁄4 cup mix into 1 cup hot milk. Store the remaining mix in the jar.
SPICED COCOA
Make and share this Spiced Cocoa recipe from Food.com.
Provided by Miss Erin C.
Categories Beverages
Time 7m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- In a medium sized bowl, combine all ingredients.
- Mix well.
- Put in resealable container.
- To make cocoa, use 1-2 tablespoons mix per cup of hot milk.
- Serve hot or iced.
Nutrition Facts : Calories 48.6, Fat 0.3, SaturatedFat 0.2, Sodium 9.1, Carbohydrate 12.4, Fiber 0.8, Sugar 11.1, Protein 0.5
MAKEOVER SPICED COCOA-APPLE CAKE
"This recipe was given to me years ago," writes Wendy Keys from Reno, Nevada. "I love it and used to make it often, but haven't done so in a while because of its high fat and calorie count. Can you help?" Our Test Kitchen lightened up her original recipe for this healthier version that tastes even more delicious than the original. How sweet is that?
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, then egg whites, beating well after each addition. Beat in the buttermilk, applesauce and vanilla (mixture will appear curdled)., Combine the flour, cocoa, baking powder, cinnamon, baking soda, salt and allspice; stir into butter mixture just until blended. Stir in the apples, walnuts and chips., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 270 calories, Fat 9g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 220mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
GINGER SPICED HOT COCOA
Steps:
- In a small saucepan heat the milk and ginger over a medium-low heat until scalding, about 4 minutes. While the milk is warming, put cocoa powder and sugar into a mug. Add the water to the mug and stir until the mixture has the consistency of a paste. Remove the ginger from the warmed milk. Add the chocolate mixture to the milk and whisk until slightly frothy. Pour the hot chocolate into the mug and top with chocolate shavings.
Nutrition Facts : Calories 164 calorie, Fat 4 grams, SaturatedFat 2 grams, Carbohydrate 24 grams, Fiber 1 grams, Protein 9 grams
SPICED HOT COCOA IN A JAR
If you're going to make homemade gifts, be sure to make something they'll like! This Spiced Hot Cocoa in a Jar is a guaranteed win.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 1 gift, 3 servings
Number Of Ingredients 4
Steps:
- Layer ingredients in clean 1-1/4 cup jar with hinged lid.
- Seal jar, then attach preparation directions.
- To Prepare:
- Empty contents of jar into 1-qt. heatproof pitcher. Add 2-1/4 cups hot water or hot milk; stir until mix is completely dissolved. Pour into 3 mugs and enjoy!
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 25 g, Protein 2 g
SPICED COCOA CUPCAKES
To me, a good cup of hot spiced cocoa is heavenly, and that's what these chocolate cupcakes remind me of. The drizzled desserts are a budget-friendly finish for any meal. -Shirley A. Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries. , Fill greased or paper lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the confectioners' sugar and milk until smooth. Drizzle over cupcakes.
Nutrition Facts : Calories 212 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 173mg sodium, Carbohydrate 41g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
SPICED COCOA MIX
I made this recipe up in high school as a treat for shoveling the driveway after many New England snow storms. Now I make a huge batch every fall for my kids to enjoy. This year I gave our mason jars of it for Christmas and it was a huge hit so I'm posting the recipe.
Provided by dawnmarie0817
Categories Beverages
Time 5m
Yield 1 Tablespoons, 24 serving(s)
Number Of Ingredients 5
Steps:
- Sift the cocoa in a bowl and add the other ingredients. Mix together with a wire whisk.
- When you would like to enjoy a cup of cocoa warm up a mug of milk. 1-2 minutes in the microwave depending on the size of the mug or heat the milk on the stove top. Add 1-2 tablespoons of cocoa to the milk once it's heated. Stir until dissolved. Makes 24 servings.
Nutrition Facts : Calories 73.4, Fat 0.5, SaturatedFat 0.3, Sodium 25.2, Carbohydrate 19, Fiber 1.3, Sugar 16.7, Protein 0.7
SPICED COCOA-APPLE CAKE
This is an old recipe that has been tweaked for nutrition's sake. This version has less fat and calories than the original. One slice of this cake is 270 calories, with 9 grams of fat. The original contains 418 calories with 19 grams of fat. Recipe & Photo: Taste of Home
Provided by Ellen Bales
Categories Chocolate
Time 1h20m
Number Of Ingredients 18
Steps:
- 1. In a large bowl, beat together butter and sugar until crumbly, about 2 minutes. Add eggs, then egg whites, beating well after each addition. Beat in the buttermilk, applesauce, and vanilla (mixture will appear curdled).
- 2. In a separate bowl, combine the flour, cocoa, baking powder, cinnamon, baking soda, salt, and allspice; stir into the butter mixture just until blended. Stir in the apples, walnuts, and chips.
- 3. Transfer the mixture to a 10-inch fluted tube pan that has been sprayed with cooking spray.
- 4. Bake in a preheated 325-degree oven for 50 to 60 minutes, or until a toothpick inserted near the center comes out clean.
- 5. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Sprinkle with confectioner's sugar and serve.
SPICED COCOA AND RED PEAR "EARL GREY TEA CAKE"
Try this cake on a cold, winter night. It will warm you from the inside out. Serve with warm apple cider or your favorite warm winter beverage.
Provided by Tiffany Bannworth
Categories Other Desserts
Time 1h
Number Of Ingredients 34
Steps:
- 1. Preheat oven to 325.
- 2. In a mixing bowl, cream sugars, honey, and butter. Then add one at a time and beat for 3 minutes.
- 3. Add dry ingredients and tea, save chocolate chunks, pears, coarse sugar, and cinnamon sugar. Beat until airy.
- 4. Fold in pears and chocolate chunks.
- 5. Take two small, square cake pans. Spray with non-stick spray and dust with cocoa.
- 6. Evenly divide batter into pans. Optionally, you may sprinkle coarse sugar and cinnamon sugar on the top of the batter of one pan. DO NOT STIR. This will be the layer that goes atop.
- 7. Place in oven for 35 minutes or until a toothpick comes out clean from the center.
- 8. Remove cake and cool completely.
- 9. To make frosting that goes only sandwiched in between the two layers, melt chocolate for 60 seconds or a little more if need in a microwave safe bowl.
- 10. In a mixing bowl, cream the rest of the frosting ingredients for 3 minutes. Then mix in chocolate. Beat for additional minute.
- 11. Place in freezer until it becomes the consistency of a stiff, creamy mousse.
- 12. After both are cooled, spread atop bottom layer and place top layer on. If you make your topping ahead of time, squirt some chocolate on the bottom layer too.
- 13. To make topping, again microwave chocolate 10 seconds at a time as not to burn.
- 14. Beat the rest of the ingredients save almonds thoroughly and mix in melted chocolate. Then chill in fridge to thicken.
- 15. Place in small squirt bottle or just drizzle with spoon over the top of cake in a zig zag formation. Drizzle almonds atop.
MAYAN COCOA NIB SPICED PORK TENDERLOIN
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- Preheat a pellet grill smoker according to the manufacturer's instructions to 225 degrees F.
- Grind up the cocoa nibs, coriander seeds, cumin seeds, fennel seeds and cloves in a blender until evenly ground. Mix this spice mixture with the salt, brown sugar, chile powder, onion powder, cinnamon, allspice and garlic powder in a bowl.
- Rub about 3/4 cup of the spice mix on the pork tenderloins. Smoke the pork until the internal temperature reaches 145 degrees F, about 1 hour. Let rest about 5 minutes before slicing.
- For the finishing sauce: Add the vinegar, rum, brown sugar, salt, black pepper, garlic, chile and orange zest and juice to a small saucepan and bring to a simmer over medium heat. Simmer for 15 to 20 minutes. Allow to cool slightly, then puree until smooth. Keep warm until ready to serve.
- For the cocoa nibby grits: To a large saucepan add the chicken stock, olive oil and 2 cups water and bring to a simmer. Add the grits and cook for 5 minutes. Stir in the butter, cream, bittersweet chocolate and 1/4 cup cocoa nib spice mixture until fully combined. (Keep any remaining spice mixture in a container with a tight-fitting lid in a cool, dry place.)
- For serving: Pour the grits into a very large serving bowl. Top with the sliced pork, Cotija, finishing sauce, cilantro sprigs and a squeeze of lime.
CHAI-SPICED HOT COCOA
Make and share this Chai-Spiced Hot Cocoa recipe from Food.com.
Provided by dicentra
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place cocoa mix into a cup. Gradually stir hot water into mix until blended. Add tea bag. Let stand 1 to 2 minutes, based on desired strength of chai spice. Remove tea bag and discard.
- Top with a serving of Reddi-wip. Sprinkle with cinnamon, if desired.
Nutrition Facts : Calories 62.5, Fat 0.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 82.8, Carbohydrate 13.2, Fiber 0.6, Sugar 11.4, Protein 1.1
COFFEE-COCOA SPICED RACK OF LAMB
Steps:
- To make the spice mixture: Blend the brown sugar and cinnamon together. To make the sauce: In a heavy sautÈ pan over medium heat, heat the olive oil and sautÈ the shallots until translucent, about 3 minutes. Add one half of the spice mixture and cook, stirring constantly, for 1 minute. Pour the coffee, espresso, and balsamic vinegar into the mixture and cook until reduced by half. Add the cinnamon sticks, cocoa powder and demi-glace. Reduce by half again, until a syrupy consistency. Reserve and keep warm. To cook the lamb: Preheat the oven to 400 F. Season the racks with the remaining half of the spice mixture, salt and pepper. Heat the olive oil in a large ovenproof sautÈ pan or skillet over medium-high heat and sear the lamb racks on all sides. Place the lamb in the oven and roast 25 minutes for medium-rare (140 F internal temperature). Remove from the oven, tent with foil and let rest for 10 minutes. Carve into individual chops. To serve: Arrange the chops on the plates and pour the sauce over them. Suggested accompaniments are braised chayote squash, garlic mashed potatoes and plantain chips.
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