Best 3 Cinnamon And Spice Hot Cocoa Recipes
Indulge in the warm embrace of Cinnamon and Spice Hot Cocoa, a symphony of flavors that will transport you to a winter wonderland. This classic hot chocolate recipe is elevated with the addition of aromatic spices like cinnamon, nutmeg, and ginger, creating a magical elixir that soothes the soul. With three variations to choose from, this recipe caters to every palate. The classic Cinnamon and Spice Hot Cocoa offers a perfect balance of sweetness and spice, while the Mexican Hot Chocolate adds a touch of heat with the inclusion of chili powder. For a decadent treat, the White Chocolate Peppermint Hot Cocoa combines the creaminess of white chocolate with the refreshing burst of peppermint, making it a delightful indulgence. These hot cocoa variations are sure to become your go-to comfort drinks, whether you're cozying up by the fireplace on a snowy day or simply seeking a moment of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
CINNAMON HOT COCOA MIX
This Cinnamon Hot Cocoa Mix recipe uses just a few ingredients for delicious hot chocolate anytime! And the brown sugar addition gives it a rich flavor you won't find in many mixes.
Provided by Courtney
Time 5m
Number Of Ingredients 5
Steps:
- In a medium sized mixing bowl combine both sugars and whisk together. Add in cocoa, salt, and cinnamon. Whisk until incorporated.
- Place mix in sealable container (glass mason jars work well) and store until ready to use.
- To use, warm milk in a mug in the microwave or in a small pot on the stovetop. Use 1-2 tablespoons of mix for every 8oz cup of milk. (This depends on your sweet tooth.) I also add in a splash of vanilla extract after I've added the mix. But that's optional. Top with marshmallows if desired and enjoy!
Nutrition Facts : Calories 165 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 137 grams sodium, Sugar 42 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOT CINNAMON COCOA
"THERE'S NOTHING that warms a body on a cold winter day like a steaming cup of cocoa, and my mother's was extra-special. She would put a small piece of cinnamon in to add more flavor. Mmm-m-m, it was good."
Provided by Taste of Home
Time 20m
Yield about 4 servings.
Number Of Ingredients 7
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 :
CINNAMON-SPICED HOT CHOCOLATE COOKIES
Steps:
- Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)
- In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.
- Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
- Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.
- Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.
- To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.
Tips:
- Choose high-quality chocolate: The better the chocolate, the better the hot cocoa will be. Look for chocolate with a cocoa content of 70% or higher.
- Use whole milk or cream: Whole milk or cream will give the hot cocoa a richer flavor and texture. If you're using skim milk, you may want to add a little bit of butter or oil to the pan to help thicken the cocoa.
- Don't boil the milk: When you boil milk, it can scorch and develop a burnt flavor. Heat the milk until it is just simmering, then remove it from the heat.
- Add the chocolate gradually: When you add the chocolate to the milk, do it gradually and stir constantly. This will help prevent the chocolate from clumping.
- Season to taste: Feel free to adjust the amount of sugar, cinnamon, and nutmeg to your own taste. You can also add other spices, such as ginger or cardamom, if you like.
- Top with whipped cream and marshmallows: For a special treat, top your hot cocoa with whipped cream and marshmallows. You can also add a sprinkle of cinnamon or nutmeg.
Conclusion:
Cinnamon and spice hot cocoa is a delicious and comforting drink that's perfect for a cold winter day. It's easy to make and can be customized to your own taste. So next time you're looking for a warm and satisfying drink, give this recipe a try.
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