Thursday, December 13, 2018
Wednesday, December 12, 2018
15 UNIQUE COCOA RECIPES for National Cocoa Day!
A few years ago, I posted several brands of cocoa that I enjoy, plus links and recipes. You'll definitely want to take a look. And, remember, using the best ingredients will result in the best cocoa/hot chocolate!
Want to know the difference between Natural and Dutch Process Cocoa? Click HERE.
Following are variations on classic Cocoa/Hot Chocolate. Some recipes are for one, some for four, and some for a crowd. Some use cocoa powder, others use chocolate bars, some use both, but all are delicious. If you have a favorite cocoa recipe, comment below with a link!
Peppermint Hot Cocoa
Ingredients
1 cup milk
1/2 cup cream
1 Tbsp vanilla
3/4 cup granulated sugar
8 ounces 70-80% cacao chocolate, chopped
1 tsp salt
1/4 tsp peppermint oil
Directions: Add milk, cream, vanilla, and sugar to pot and place over medium heat. When milk mixture is hot, add chopped chocolate and stir constantly. Continue stirring, adding remaining ingredients. When mixture is starting to simmer, take off heat and serve.
Eggnog Hot Cocoa
What would the holidays be without eggnog? Try this and let me know what you think!
Ingredients:
1 egg
3/4 cup milk
1/2 cup water
3 Tbsp unsweetened Dark Cocoa powder
1/2 tsp ground nutmeg
Directions: In blender or processor, combine egg, milk, water, cocoa, and nutmeg, blend until well mixed. Transfer mixture to top of double boiler. Hear stirring occasionally, until mixture is steaming. Do not boil.
Argentinian Hot Cocoa
Ingredients:
4 cups whole milk
1/4 cup sugar
1 tsp Madagascar or Mexican Vanilla
4 ounces good quality dark chocolate, broken into 1 ounce pieces
Directions: Heat milk, sugar, and vanilla in pan until almost boiled. Remove from heat and divide into 4 mugs. Immediately, put piece of chocolate in each mug. It will melt and have a fabulous taste.
Mexican Hot Chocolate
Ingredients:
2 tsp good-quality ground DARK cocoa
1 tsp sugar, plus extra to taste
¼ tsp ground cinnamon
½ tsp ground almonds. You can add more if you want a thicker texture.
1 cup milk
Directions: Mix all ingredients, except milk, together in empty, clean glass jar. Shake until completely combined. Heat milk in a pan and add chocolate mix. Bring to boil and reduce heat. Simmer for about 2 minutes, stirring constantly; use small whisk to froth milk. Serve hot.
Mexican Hot Chocolate II
Ingredients
5 ounces dark Mexican Chocolate
2 Tbsp honey
1/4 cup hot water
Pinch of salt
1 tsp instant coffee
2 cups whole milk
1 egg (optional)
1/4 tsp Mexican vanilla extract
1 dried red chile pepper, smashed
Ground cinnamon for sprinkling
Directions: In saucepan over medium-low heat, add Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for another minute. Carefully stir in milk and let sit over low heat until chocolate is too warm to touch. In bowl, beat egg until frothy. Add vanilla extract and beat in well. Pour hot chocolate mixture over the frothed egg and beat for about 15 seconds. (until you have about foam on top) Pour into mugs. Sprinkle mugs with ground cinnamon and shaved chocolate.
Honey Hot Cocoa
The flavor of your cocoa will change with the variety of honey. Try lavender honey, sage, wildflower.
Ingredients
4 Tbsp unsweetened cocoa powder
4 Tbsp honey
4 cups milk
Directions: Combine ingredients in medium-size sauce pan. Heat over low heat, stirring occasionally until hot.
Hot Cocoa with Brown Sugar
Ingredients:
4 oz unsweetened chocolate
1/3 cup water
4 cups hot milk
3/4 cup brown sugar, packed
dash of salt
Preparation: In double boiler (or saucepan over a saucepan), melt chocolate and water together. Slowly mix in milk, sugar, and salt. Whisk until chocolate is smooth and blended.
Parisian Warm Chocolate
I'm not sure where I found this recipe, but it works! Anything French works! Lots of varieties on this. Experiment!
Ingredients:
1 cup whole milk
1/3 heavy cream
1/4 cup sugar
6 oz chocolate- 65-75% cacao, chopped
Directions: Simmer milk, cream, and sugar together until just boiling. Stir in chocolate until melted. Don't let it boil. Serve warm in mugs.
Spicy White Hot Cocoa
Ingredients
4 cups milk
7 ounces good white chocolate (Guittard, Ghirardelli, Green & Black), chopped
1 egg, beaten
1/4 tsp cayenne pepper
1/2 tsp ground cinnamon
Directions: Put white chocolate in medium metal bowl or saucepan over another saucepan of simmering water, or in top part of double boiler. Melt chocolate, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in egg until smooth. Gradually whisk in one cup of milk until completely incorporated (2-3 minutes). Gradually whisk in remaining milk, and heat until hot, but not simmering. Put in mugs and sprinkle with cinnamon or chocolate.
Peppermint White Chocolate Cocoa
Ingredients:
8 ounces white chocolate, chopped
3 1/2 cups whole milk
6 hard peppermint candies, crushed fine
1/2 tsp peppermint extract
2/3 cup whipping cream
Directions: Beat chilled cream with crushed mints until stiff peaks form. Refrigerate for about 1 hour. Heat milk to simmer, them mix in chocolate, whisking until chocolate is melted and smooth. Add mint extract and stir through. Pour into mugs and top with minty whipped cream.
Candy Cane Cocoa
variation on recipe from Sean Paajanen at About.com
Ingredients:
4 cups whole milk
3 ounces 60-85% cacao chocolate, chopped
4 red and white striped peppermint candies crushed
4 small red and white striped candy canes
whipped cream
Directions: In sauce pan bring milk to simmer. Add chocolate and crushed candies. Whisk until smooth. Divide hot cocoa between mugs and garnish with whipped cream and serve with candy cane stirring stick.
Brandied Hot Cocoa
Ingredients
4 cups milk
4 ounces dark chocolate, chopped
2 Tbsp sugar
1/2 tsp chili powder
5 Tbsp brandy
6 Tbsp whipped cream
4 tsp unsweetened DARK cocoa powder, sifted
Directions
In saucepan, bring milk just to boil. Remove from heat.
Put chocolate in small saucepan and add 2 Tbsp hot milk. Stir over low heat until chocolate has melted, then stir chocolate mixture back into hot milk.
Add and stir in sugar. Stir in brandy and pour into four heatproof glasses.
Top each with whipped cream and sprinkle with sifted cocoa.
Kahlua Hot Cocoa
Ingredients
1/2 ounce semisweet chocolate
3/4 cup whole milk
1/2 cup coffee
2 Tbsp cocoa
1/2 tsp Madagascar vanilla
1/4 tsp salt
2 Tbsp Kahlua
Directions
Melt chocolate in saucepan over another saucepan over simmering water.
Once melted, add all other ingredients except Kahlua.
Raise heat to medium high, whisking constantly, until mixture is smooth and just starting to bubble (2-3 minutes).
Remove from heat, stir in Kahlua.
Pour into mug and serve.
Add marshmallows or whipped cream as you see fit.
English Toffee Cocoa
Ingredients
4 cups milk
1/2 cup water
1/2 cup sugar
8 ounces dark chocolate (70% cacao), chopped
1 tsp Madegascar vanilla extract
1/4 cup English toffee, crushed
Whipped cream
Unsweetened cocoa powder
Directions
Combine milk, water, and sugar in saucepan and sttir over medium heat until just boiling.
Remove from heat, and stir in chocolate and vanilla.
Beat with whisk until chocolate is melted and mixture is frothy.
Pour hot chocolate into 2 big mugs.
Top with whipped cream and crushed English toffee. Sprinkle with cocoa powder.
Salted Caramel Hot Chocolate
Ingredients:
4 cups whole milk
1/2 cup sugar
1/4 cup Dark Cocoa (I like Ghiradelli)
1/3 cup water
1 tsp Madagascar Vanilla
2 tsp Sea Salt
2 Tbsp Hazelnut Syrup (or Toffee Nut Syrup from Starbucks)
2 Tbsp Caramel Sauce, Caramel Drizzle
Whipped Cream (or Reddi Whip)
Directions
Mix Sugar, Cocoa, and 1 tsp Salt. Add water and boil for 1 minute. Add milk and heat until warm. Mix in Vanilla, Hazelnut Syrup and Caramel Sauce Pour into coffee cup and top with whipped cream, caramel drizzle, and sea salt
About the photo: This Vintage Advertisement for Cadbury Cocoa is special to me. My sister, Judie Siddall, is the President of the Transferware Collectors Club and sells antique blue and white transferware (pottery), similar to what is pictured in this advertisement, although, her wares are much older. She can be found at Merlin Antiques. She also blogs at Dishy News.
CRUSHED PEPPERMINT CHEESECAKE
CRUSHED PEPPERMINT CHEESECAKE
Ingredients
12 ounces creme-filled chocolate sandwich cookies, (Oreos or Trader Joe's Candy Cane Joe Joes) broken into pieces
3 Tbsp unsalted butter, melted
1- 1/2 pounds cream cheese, room temperature
3/4 cup sugar
1/3 cup sour cream
4 eggs
2 Tbsp all-purpose flour
1 tsp vanilla
1/2 tsp peppermint extract
1/2 tsp salt
1/3 cup coarsely crushed peppermint candy
Directions
Place cookies in heavy zip-lock plastic bag and crush with rolling pin. Pour into buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).
Meanwhile, in bowl, with mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.
Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run knife around edge of pan rim. Place pan on wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with paper towel.
Decorate top of cake with crushed peppermint candy, pressing it in gently with hands.
Tuesday, December 11, 2018
CANDY CANE CHOCOLATE COVERED MARSHMALLOW POPS & CANDY CANE HISTORY
This holiday treat is a variation on S'mores on a Stick. All you do differently is use crushed candy cane pieces in place of the graham cracker crumbs. You can also use homemade marshmallows or good quality marshmallows, but I used packaged Marshmallows, as they always hit the spot for me!
CANDY CANE CHOCOLATE COVERED MARSHMALLOW POPS
Directions
Melt good quality dark chocolate in saucepan on top of another saucepan over simmering water. Remove from stove.
Crush candy canes and put in shallow bowl.
Put lollipop stick in marshmallow and dip and swirl marshmallow in melted chocolate.
Sprinkle chocolate (using spoon) with crushed candy cane bits.
If chocolate gets thick while dipping, put back on stove, heat a bit, and whisk.
Put finished Candy Cane Chocolate Covered Marshmallow Pops on parchment lined cookie sheet.
Repeat.
When you've dipped them all, put them in the refrigerator to firm up.
Bring them to room temperature before serving.
I put the Marshmallow Pops in Bonne Maman jam jars wrapped in a bit of red and white twine. Mason jars are great, too!
History of the Candy Cane from About.com:
During
the 17th century, Europeans adopted Christmas trees as part of
Christmas celebrations, and they often made cookies and sugar stick
candy as decorations. The first historical reference to the familiar cane shape goes back to 1670,
when the choirmaster at the Cologne Cathedral in Germany, bent the
sugar sticks into canes to represent a shepherd's staff. The all white
candy canes were given out to children during the nativity services.
This tradition of handing out candy canes during Christmas services
spread throughout Europe and later to America. The first historical reference to the candy cane being in America goes back to 1847, when German immigrant August Imgard decorated the Christmas tree in his Wooster, Ohio home with candy canes.
About fifty years later the first red-and-white striped candy canes appeared. No one knows who exactly invented the stripes, but Christmas cards prior to the year 1900 showed only all white candy canes. Christmas cards after 1900 showed illustrations of striped candy canes. Around the same time, candy-makers added peppermint and wintergreen flavors to their candy canes and those flavors then became the traditional favorites.
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