Best 6 Spiced Cocoa Recipes

SPICED HOT COCOA MIX

Steps:

• Pulse powdered milk, pudding mix, chocolate drink mix, powdered creamer, confectioners' sugar, cocoa powder, and cinnamon together in a food processor until blended.

MAKEOVER SPICED COCOA-APPLE CAKE

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.

SPICED COCOA CUPCAKES

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.

SPICED COCOA-APPLE CAKE

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.

MAYAN COCOA NIB SPICED PORK TENDERLOIN

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.

SPICED COCOA AND RED PEAR "EARL GREY TEA CAKE"

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.