Traditional recipes

Mocha-Cinnamon Hot Chocolate

Mocha-Cinnamon Hot Chocolate


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Ingredients

  • 1/3 cup chilled whipping cream
  • 4 teaspoons plus 6 tablespoons (packed) dark brown sugar
  • 1 1/2 teaspoons plus 5 tablespoons instant espresso powder
  • 2 3-inch-long cinnamon sticks, broken in half
  • 1/4 cup unsweetened cocoa powder
  • 3 ounces milk chocolate, chopped
  • Additional cinnamon sticks (optional)

Recipe Preparation

  • Whisk cream, 4 teaspoons brown sugar, and 1 1/2 teaspoons espresso powder in medium bowl until peaks form. Cover and refrigerate whipped cream.

  • Bring milk and 2 cinnamon sticks to simmer in heavy large saucepan over medium-high heat. Add 6 tablespoons brown sugar, 5 tablespoons espresso powder, and cocoa powder. Whisk to blend. Add chocolate and whisk until melted and smooth. Discard cinnamon sticks. Ladle hot chocolate into 4 mugs. Top with whipped cream. Sprinkle with nutmeg. Garnish with additional cinnamon sticks, if desired.

Recipe by The Bon Appétit Test KitchenReviews Section

Mocha-cinnamon hot chocolate from Bon Appétit Magazine, October 2006: Special Anniversary Issue: 50 Delicious Years (page 233)

Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.

  • milk chocolate
  • cinnamon sticks
  • cocoa powder
  • whipping cream
  • espresso powder
  • nutmeg
  • milk

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


What’s a Mocha Latte?

A Mocha Latte is a hot drink made by mixing chocolate, coffee and hot milk. It also known by the names caffè mocha and mocaccino.

The drink was invented in the USA, inspired by an Italian beverage called bicerin. Bicerin is made with espresso, cream and melted chocolate. Is said that a historic coffeehouse in Italy has been serving bicerin since the 18th century.

And if you’re asking what’s the difference between a Mocha Latte and a Latte, the answer is very simple. A Latte is a drink made with espresso and steamed milk, a Mocha Latte is the same drink with the addition of chocolate.


Mocha-Cinnamon Bônet

Bônet (pronounced beau-nay) is possibly the ultimate custard dessert and a specialty of the region of Piedmont. Tucked in the northwestern corner of Italy, Piedmont shares a long border with France and produces some of Italy’s finest wines and cheeses. Although Bologna is reputed to be the heart of Italian cuisine, the Piedmontese are justly confident that their cooking is unsurpassed. Bônet combines the richness of a crème brûlée, the gush of caramel from a flan, and that unique bit of Italian ingenuity, crushed amaretti. As it bakes, the amaretti crumbs float to the top of the custard, forming a soft crust on the bottom when the benet is unmolded. Traditionally, bônet is a chocolate dessert, but I have opted for a mocha twist, using some espresso beans and cocoa powder with a touch of cinnamon. This dessert was selling out on my Babbo menu every night for a whopping seven months. It is that good.

Notes Do not attempt to measure this, since the caramel is too hot to handle and will harden quickly. An “eyeball” measurement will be sufficient. There should be enough caramel to cover the bottom and coat the sides of each ramekin halfway.

Occasion Casual Dinner Party, Formal Dinner Party

Dietary Consideration gluten-free, halal, kosher, peanut free, soy free, vegetarian

Taste and Texture creamy, nutty, rich, spiced, sweet

Ingredients

  • 2½ cups heavy cream
  • ½ cup whole milk
  • 2½ cups granulated sugar
  • 2 cinnamon sticks
  • ¼ cup whole espresso beans, coarsely chopped in a food processor
  • 1 teaspoon Dutch-processed cocoa powder
  • 5 large egg yolks
  • 1 large egg
  • Pinch of kosher salt
  • ½ cup water
  • 1 cup crushed amaretti
  • Whipped cream , for garnish

Instructions

Preheat the oven to 325°P and position a rack in the center. Have ready a large, flat-bottomed roasting pan that can comfortably hold six 4- to 5-ounce ramekins with an inch of space in between them.

Place the heavy cream, milk, ¼ cup sugar, cinnamon sticks, chopped espresso beans, and cocoa powder in a medium saucepan and whisk briefly to combine. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally. Remove the pan from the heat and allow the mixture to steep for 30 minutes.

In a medium bowl, whisk together the egg yolks, egg, salt, and ¼ cup sugar. Remove the cinnamon sticks from the saucepan, then slowly pour the warm milk mixture into the egg mixture, whisking constantly. Return the mixture to the pan and whisk thoroughly. Strain the custard through a chinois or fine-meshed sieve to strain out the espresso beans. Set aside the custard to cool while you caramelize the ramekins.

Have ready a bowl of ice water. Prepare the caramel for the ramekins by placing the remaining 2 cups sugar and ½ cup water in a heavy medium saucepan, stirring to moisten the sugar completely the mixture should resemble wet sand. Place the pan over high heat and bring the mixture to a boil. Continue to cook until it turns light golden. Remove the pan from the heat. The caramel will continue to deepen in color after it has been removed from the heat. When it has turned a deep amber, after about 6 minutes, carefully pour about ¼ cup (see Notes) into each of the ramekins, one at a time. Quickly swirl the caramel halfway up the sides of the ramekin in a circular motion. If you have poured too much caramel into a ramekin, pour it back into the pan. (If you happen to burn your fingers or hand on the caramel, immediately plunge them into the bowl of ice water.) Allow the caramel to cool in the ramekins for about 10 minutes.

Arrange the ramekins in the roasting pan. Sprinkle 2 heaping tablespoons of amaretti crumbs on the bottom of each ramekin. Pour the custard into the ramekins until it reaches about 1/8 inch from the top. Create a bain-marie, or water bath, by adding enough hot water to the roasting pan to come halfway up the sides of the ramekins. Cover the roasting pan with aluminum foil, tenting it slightly so it does not touch the top of the ramekins.

Carefully place the roasting pan on the oven rack and bake the custards for 35 minutes, then rotate the pan 180° to ensure even baking. Bake them for another 15 minutes and then check them for doneness. The custards are ready when the centers are no longer liquid but jiggly like gelatin. Depending on your oven, they will bake for a total of 1 hour, give or take 10 minutes.

Remove the pan from the oven, remove the foil, and allow the custards to cool in the water bath until you can safely pick up the ramekins, then allow them to cool to room temperature. Chill the custards thoroughly for at least 4 hours before serving.

To unmold, run the tip of a sharp knife around the edge of each ramekin. Turn it over and shake it until you feel the custard begin to loosen, then turn it onto a serving plate, allowing the caramel to pool around each bônet. Serve with softly whipped cream.


Friends Food Family

You know me. looking for the best chocolate chip cookies. I think I may have found them. But, it is not your traditional chocolate chip cookie recipe. I would call it an amazing "adult" chocolate chip cookie called a Mocha Cinnamon Chocolate Chip Cookie.

Recently, I have been looking for cookies that would stand up well as a cookie for an ice cream sandwich. The reason was a project at work. I work for a company called FUN Enterprises, Inc. We provide interactive novelty entertainment to educational, corporate and private events. We bring an experience to the PARTY! As a part of the project, I was investigating costs for a food truck. We decided to go with a very niche food truck and were going back and forth between specialty ice cream sandwiches and clam chowder. We have an opportunity to use a food truck as part of our entertainment services.

When we were investigating the specialty ice cream sandwiches, we were going to offer 6 different types of cookies with 6 different types of flavors. We were looking at it from the perspective of a mix and match ice cream sandwich. As we looked at the different types of cookies we would offer, they had to be somewhat crunchy, freeze well and be strong enough to be pushed together with ice cream. 

With this is mind, I was looking at a few different types of cookies. As I was thumbing through my FINE Cooking Cookies Cookbook, I came across this recipe for Mocha Cinnamon Chocolate Chip Cookies. The ingredients looked good - chocolate, coffee and cinnamon - and you rolled them in sugar before baking them, which would give them an added crunch. As I looked at the final ingredients, I noticed there were no eggs. First thing I did was look up the recipe online to see if there was a mistake or comments. The reason I did this is because there are a few recipes I have started and half way through, I have noticed a major ingredient is missing. Eggs in cookies, for me, would be a major ingredient.  But, as the recipe was written, there were no eggs and the reviews were great. I took out the butter and began baking. These cookies were very easy to make and within 30 minutes I had them baked and on cookie racks. The house smelled so GOOD! 

The cookies have a nice balance of coffee and chocolate with just a hint of cinnamon. They were crunchy and sweet for me, they were perfect. As much as I am always searching for "the best chocolate chip cookie", these were one of the best I've tasted.

Now, onto my next project - Cinnamon Ice Cream. I think that would be a great combination for an ice cream sandwich cookie. How does this sound - Mocha Cinnamon Chocolate Chip Cookies with Cinnamon Ice Cream? Heavenly? Follow the next blog article, the Cinnamon Ice Cream will be there!

If you are looking for a cookie that's crunchy and has a really nice mocha blend, you will love these. Perfect to dip in coffee or hot chocolate and of course, there are no eggs in the recipe. 

Mocha Cinnamon Chocolate Chip Cookies (adapted from FINE Cooking)

  • 1-1/4 cups of butter, softened
  • 3 tablespoons of instant express (or 4 tablespoons of instant coffee)
  • 1 cup of confectioner's sugar
  • 1/2 cup of light brown sugar
  • 2 cups of flour
  • 1/2 teaspoon of baking powder
  • 3/4 teaspoon of cinnamon
  • 1/4 teaspoon of kosher salt
  • 1-1/2 cups of chocolate chips
  • 1/4-1/2 cup of sugar for dipping cookies

1. Preheat oven to 350 degrees. 

2. In a medium sized bowl, mix together flour, baking powder, cinnamon and kosher salt. Set aside.

3. In a large mixer, beat the butter and espresso powder until blended 1-2 minutes.

4. Add the confectioner's and light brown sugar, mix until blended.

5. Add the dry ingredients and once blended add the chocolate chips.

6. Place 1/2 cup of sugar in a shallow dish.

7. Roll dough into tablespoon sized balls and slightly flatten. Then, roll in sugar,

8. Place on cookie sheets two inches apart and bake for 10-12 minutes or until the cookies are slightly golden and the tops are dry.

9. Remove from oven and allow them to sit on the tray for 5 minutes before putting them on a cookie rack.

Makes about 36-40 cookies. They freeze very well.

Comments

You know me. looking for the best chocolate chip cookies. I think I may have found them. But, it is not your traditional chocolate chip cookie recipe. I would call it an amazing "adult" chocolate chip cookie called a Mocha Cinnamon Chocolate Chip Cookie.

Recently, I have been looking for cookies that would stand up well as a cookie for an ice cream sandwich. The reason was a project at work. I work for a company called FUN Enterprises, Inc. We provide interactive novelty entertainment to educational, corporate and private events. We bring an experience to the PARTY! As a part of the project, I was investigating costs for a food truck. We decided to go with a very niche food truck and were going back and forth between specialty ice cream sandwiches and clam chowder. We have an opportunity to use a food truck as part of our entertainment services.

When we were investigating the specialty ice cream sandwiches, we were going to offer 6 different types of cookies with 6 different types of flavors. We were looking at it from the perspective of a mix and match ice cream sandwich. As we looked at the different types of cookies we would offer, they had to be somewhat crunchy, freeze well and be strong enough to be pushed together with ice cream. 

With this is mind, I was looking at a few different types of cookies. As I was thumbing through my FINE Cooking Cookies Cookbook, I came across this recipe for Mocha Cinnamon Chocolate Chip Cookies. The ingredients looked good - chocolate, coffee and cinnamon - and you rolled them in sugar before baking them, which would give them an added crunch. As I looked at the final ingredients, I noticed there were no eggs. First thing I did was look up the recipe online to see if there was a mistake or comments. The reason I did this is because there are a few recipes I have started and half way through, I have noticed a major ingredient is missing. Eggs in cookies, for me, would be a major ingredient.  But, as the recipe was written, there were no eggs and the reviews were great. I took out the butter and began baking. These cookies were very easy to make and within 30 minutes I had them baked and on cookie racks. The house smelled so GOOD! 

The cookies have a nice balance of coffee and chocolate with just a hint of cinnamon. They were crunchy and sweet for me, they were perfect. As much as I am always searching for "the best chocolate chip cookie", these were one of the best I've tasted.

Now, onto my next project - Cinnamon Ice Cream. I think that would be a great combination for an ice cream sandwich cookie. How does this sound - Mocha Cinnamon Chocolate Chip Cookies with Cinnamon Ice Cream? Heavenly? Follow the next blog article, the Cinnamon Ice Cream will be there!

If you are looking for a cookie that's crunchy and has a really nice mocha blend, you will love these. Perfect to dip in coffee or hot chocolate and of course, there are no eggs in the recipe. 

Mocha Cinnamon Chocolate Chip Cookies (adapted from FINE Cooking)

  • 1-1/4 cups of butter, softened
  • 3 tablespoons of instant express (or 4 tablespoons of instant coffee)
  • 1 cup of confectioner's sugar
  • 1/2 cup of light brown sugar
  • 2 cups of flour
  • 1/2 teaspoon of baking powder
  • 3/4 teaspoon of cinnamon
  • 1/4 teaspoon of kosher salt
  • 1-1/2 cups of chocolate chips
  • 1/4-1/2 cup of sugar for dipping cookies

1. Preheat oven to 350 degrees. 

2. In a medium sized bowl, mix together flour, baking powder, cinnamon and kosher salt. Set aside.

3. In a large mixer, beat the butter and espresso powder until blended 1-2 minutes.

4. Add the confectioner's and light brown sugar, mix until blended.

5. Add the dry ingredients and once blended add the chocolate chips.

6. Place 1/2 cup of sugar in a shallow dish.

7. Roll dough into tablespoon sized balls and slightly flatten. Then, roll in sugar,

8. Place on cookie sheets two inches apart and bake for 10-12 minutes or until the cookies are slightly golden and the tops are dry.

9. Remove from oven and allow them to sit on the tray for 5 minutes before putting them on a cookie rack.


Mocha-Cinnamon Hot Chocolate - Recipes

1 cup coarsely ground coffee

1 teaspoon vanilla extract

1/2 cup milk (coconut, almond, cashew, dairy)

2 tablespoons melted Mighty Fast coconut oil

1 teaspoon to 1 tablespoon Mighty Fast butter (choose amount of oil depending on tolerance)

2-3 tablespoons cacao or cocoa powder

sugar, maple syrup or agave to taste

After infusing coconut oil and butter in the Mighty Fast Herbal Infuser, set aside at least 2 tablespoons of each to cool. Pour coffee grinds, cinnamon stick and or vanilla extract into a pitcher and add water. Let sit overnight in refrigerator or at least 10-12 hours. Strain grinds pouring cold brewed coffee concentrate into another pitcher and discarding grinds and cinnamon stick. Store coffee concentrate in refrigerator in a sealed jar for up to 2 weeks. Since coffee is concentrated, it is best to dilute with equal parts, water and or milk before serving.

Before pouring coffee into cup, dip the rim of the cup in 1 tablespoon melted Mighty Fast coconut oil or butter then dip into 1 tablespoon cinnamon. Once rim is lined with cinnamon, carefully pour 1/2 cup cold brewed coffee concentrate, 1/2 cup milk, 1/2 cup coconut water, 1 teaspoon to 1 tablespoon coconut oil (choose amount of oil depending on tolerance), 1 teaspoon to 1 tablespoon butter (choose amount of oil depending on tolerance) , 2-3 tablespoons cacao or cocoa powder and desired sweetener into a blender. Pulse on high for 1-2 minutes. Pour into a tall glass with or without ice cubes. Drizzle top with whipped cream and chocolate syrup.


Recipe Summary

  • 1 (24 ounce) bag semi-sweet chocolate chips
  • 8 ounces cream cheese, softened
  • 3 tablespoons instant coffee granules
  • 2 teaspoons water
  • 6 ounces semi-sweet chocolate chips
  • 1 tablespoon shortening

Line a baking sheet with waxed paper.

Melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Mix cream cheese, coffee granules, and water into melted chocolate until smooth. Chill chocolate mixture until firm enough to shape, about 30 minutes.

Shape chocolate mixture into 1-inch balls and place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.

Melt 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.

Dip truffles in the melted chocolate mixture and return to the waxed paper. Set aside until firm, at least 30 minutes.


An Easier Way to Make a Pot de Creme

Traditionally, a pot de creme is an oven-baked custard that's cooked in a water bath. In other words, it's basically a creme brulee without the delicious burnt-sugar topping.

Somewhere along the way, some genius realised you could get a perfectly reasonable fascimile by buzzing together eggs, chocolate and hot cream in a blender, and the refrigerating until set.

This person is obviously deserving of sainthood, along with the inventor of the dishwasher and the fashionista who made it cool to wear rainboots in public. (Whoever you are, you wonderful ingenious people you, I am deeply indebted to you all.)

The Pioneer Woman's version takes it one step further and replaces the cream with piping hot coffee. This results in a pot de creme with a deep, dark chocolatey flavour and way less calories than the real deal.

(Of course, if you want to be nitpicky, that means it's technically a pot de café rather than a pot de creme. but that's just details.)


Hermesetas sweetener

Coffee shops drinks are notoriously high in sugar and just one drink can seriously bump your calories up for the day (who wants to drink all their calories? Not us!), so we have been keeping ours lower in sugar, but still with the right amount of sweetness by using Hermesetas Granulated .

Sugar reduction is a hot topic and at the forefront of most people’s minds. It dominates the UK nutrition agenda, with the sugar tax introduction, Government reduction targets for food and drink companies and huge public awareness campaigns encouraging people to make sugar swaps for healthy options and a growing number of people are also adopting sugar-free diets. Whilst we aren’t telling you to go sugar-free (everything in moderation), making some sugar swaps can be a good thing. Did you know that a teenager’s sugar intake is triple the recommended limit?! Why not make a sugar swap in your family routine

Detailed in a new report, Sugar Switching: Sorting Fact From Fiction, the science shows that switching to low calorie sweeteners, like Hermesetas , not only provides people with a lower sugar diet option, but they also have an important role in relation to promoting weight management, good dental health and optimal blood sugar control. Using Hermesetas sweeteners instead of sugar in hot drinks could save 26,000 kcal over a year!

What are sweeteners?

Sweeteners (Saccharin & Cyclamate in the Hermesetas Granulated) are classed as food ingredients, which means they are strictly regulated in Europe and given an ‘E number’ to show that they have been tested and approved for use. Research is used to determine an Acceptable Daily Intake (ADI) so that consumers stay well within safe limits. ADIs are the amount of sweetener that a person can consume daily for their lifetime without risking any health problems. Hermesetas also have mini sweeteners that are perfect for on the go and I always keep some in my bag, and a liquid sweetener that you could add to smoothies the same way you would honey.

We used Hermesetas Granulated in this cinnamon mocha, as it is is heat stable. That makes it great for cooking and baking too, but equally good just sprinkled over fruit and cereal. It contains less than 2 calories per spoonful, which is 90% fewer calories than sugar per serving, meaning you can use 1/10 of your usual sugar in recipes. Head over to the Hermesetas website to see some more delicious recipes that it can be used in.

You can change this mocha up every time and make something different. We like to swap the cinnamon out for some ground ginger instead, or do a chocolate orange combination with a little squeeze of orange juice and some zest. Love a chocolate mint combination? Add some peppermint extract in - that's always a Christmas favourite in our house.


Ingredients

For original bulletproof coffee:

  • 1 cup hot brewed coffee
  • 1/2 tablespoon of ghee/clarified butter recipe below, or unsalted grass-fed butter
  • 1/2 tablespoon coconut oil

For bulletproof cafe mocha:

  • 2 cups hot brewed coffee
  • 1.5 tablespoons ghee or clarified butter
  • 1.5 tablespoons coconut oil
  • 1 tablespoon cocoa powder
  • 1-2 teaspoons agave nectar
  • 2 tablespoons light or regular coconut milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla extract

Instructions

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13 thoughts on &ldquoBulletproof Coffee & Cafe Mocha&rdquo

I dont drink coffee. Do you have any sugestions that i could do instead of coffee that i could drink that will do the same as your bulletproof coffee

matcha green tea..black tea…they will both work once blended up!

Love this recipe and your channel. You energy and knowledge make learning how to cook fun and so far everything has been delicious. Thank You and your team.

So happy to hear it Maria! Thank you for the awesome feedback! Glad you are enjoying the recipes! #keeponcooking

Just found your videos on youtube – you are fun to watch! For this recipe do you need to melt the ghee and coconut oil first or can I skip the step and just add to the hot coffee?

Hi there! Glad to hear it. Just add it, the hot coffee will melt it immediately.

We are on whole 30
So I discovered a while back that adding 3 -5 dates instead of agave is a great way to sweeten up the coffee!! And adds fiber and other health benifits!


25 Delicious Copycat Starbucks Coffee Recipes

Are you a coffee lover who needs to cut back on your daily trips to Starbucks? You won’t miss those specialty drinks when you make one of these 25 Delicious Copycat Starbucks Coffee Recipes.

I admit that I’m a sucker for Starbucks, especially when I’m traveling. When I’m on a road trip to visit my dad, I stop at the Starbucks on Washington Road in Augusta, GA for a bathroom break and a cup of coffee. I do the same on the way back.

When I’m just hanging out and/or working from home, there is not a Starbucks in sight (small town problem), so I have to rely on my own creations, like my favorite Salted Caramel Cinnamon Roll Latte. It’s amazing. When you sprinkle the cinnamon over the whipped cream, it creates the prettiest pattern.

Why stop at one amazing coffee? I suggest you work your way through every one of these copycat Starbucks coffee recipes to find your very favorite.

Don’t forget to try the non-drink Copycat Starbucks Coffee Recipes. I’m a coffee cake fanatic. It’s the crumbly topping that gets me every single time. The blueberry coffee cake and the cinnamon swirl coffee cake are right up my alley.

25 Delicious Copycat Starbucks Coffee Recipes

Which copycat Starbucks coffee recipe will you try first? Just think of all the money you’ll save!