By Lynne Webb
Spiced Hot Cocoa
- 1/3 cup nonfat dry milk
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons sugar
- 1/4 teaspoon Ground Cinnamon
- Pinch of Ground Allspice
- Pinch of Ground nutmeg
- 1/4 teaspoon vanilla powder (or vanilla extract)
- 3/4 cup lukewarm water
Whisk all the dry ingredients together with the water. Once the cocoa is thoroughly blended, heat to desired drinking temperature either in the microwave or on top of the stove.
Note: You can always use 3/4 cup of milk in place of the water and dry milk if you plan to drink the cocoa right away.
Makes 1 serving
- Serve hot cocoa with a candy cane swizzle stick
- Float some marshmallows or whipped cream and grate some dark chocolate over top
- Reduce the sugar to 1-1/2 teaspoons and add a shot of your favorite liqueur ~ Kahlua, Amaretto, Frangelico, etc.
- Add a pinch of cayenne pepper for a little surprise heat
For more great fall ideas visit mygourmetconnection.com!
Check out this tasty recipe by Christine Gallary!
Makes 20 pieces
For the chai spice:
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
Large pinch ground cloves
Large pinch freshly ground black pepper
For the popcorn bars:
– Cooking spray or butter, for greasing the baking dish
– 4 tablespoons (1/2 stick) unsalted butter
– 1/2 teaspoon fine salt
– 1 (10-ounce) bag mini marshmallows
– 12 cups popped popcorn
For the chai spice: Combine all the spices together in a small bowl. Set aside 1/2 teaspoon of the spice mixture for sprinkling on the top; reserve the rest for mixing into the popcorn bars.
For the popcorn bars: Line a 9×13-inch baking dish with parchment paper, making sure there is extra paper hanging off of 2 sides. Coat the paper and sides of the pan with cooking spray or butter; set aside.
Melt the butter in a large pot over low heat. Stir in the spice mixture and salt and cook until the spices are fragrant, about 30 seconds. Add the marshmallows and cook, stirring occasionally, until completely melted and smooth, 6 to 8 minutes.
Remove the pan from the heat and add the popcorn. Stir with a rubber spatula until the popcorn is completely coated in the marshmallow mixture. Transfer the mixture to the baking dish and use hands dampened with water to press it into the corners of the pan and into an even layer. Sift the reserved 1/2 teaspoon chai spices over the surface of the bars and let cool completely, about 10 minutes.
Grasp the parchment and lift the bars out of the baking dish and onto a cutting board. Cut into 20 pieces.
- Storage: These bars are best eaten the same day they are made, as they soften up quickly. If you have leftovers, store in an airtight container at room temperature for up to 2 days.
For more tasty fall recipes by Christine Gallary visit her food blog at http://www.thekitchn.com/
Although you may know Allspice from it’s usage in gingerbread cookies, this spice can do so much more for your fall cooking line up! This fragrant spice, either whole or ground – can be used in both savory and sweet dishes!
Allspice comes from a Tropical evergreen in the Myrtle Tree Family. It’s name – Allspice – was given because it seemed to combine flavors from many different spices in this tiny little peppery looking gem!
A few whole pellets of Allspice can be added to rice to flavor a large batch or to brine for for turkey, pork and other meats as well.
If you prefer to use ground Allspice, remember that a little goes a long way! You can sprinkle some on roasted root veggies or add a half a teaspoon to your favorite Chili recipe to give it a little kick!
For a new treat with Allspice – try two fantastic holiday recipes: