Spiced hot chocolate
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
Nutritional value per serving:
Serving size: 1 of 12 servings
Calories 213, total fat 1 G., saturated fats 1 G., proteins 1 G., carbohydrates 55 G., fiber 3 G., cholesterol 0 mg, sodium 5 mg, sugar 50 G.
Serving size: 1 of 12 servings
Calories 213, total fat 1 G., saturated fats 1 G., proteins 1 G., carbohydrates 55 G., fiber 3 G., cholesterol 0 mg, sodium 5 mg, sugar 50 G.
A mug of hot chocolate will be even warmer when filled with a Mexican spice mix of cinnamon, cardamom, chili pepper, and nutmeg. Add a pinch of homemade vanilla sugar, and this drink will be irresistible! Make this hot chocolate mixture in advance. Store it in a tightly sealed jar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Spiced hot chocolate
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 tbsp. vanilla sugar (store-bought or homemade)
- 1 tbsp. ground cinnamon
- 0.5 tsp freshly grated nutmeg
- 0.5 tsp ground ancho pepper
- 0.5 tsp ground ginger
- 1/4 tsp ground cardamom
Vanilla sugar
- Half a fresh vanilla bean
- 2 cups granulated sugar
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Recipes with similar ingredients: cocoa, vanilla sugar, nutmeg, cinnamon, ancho pepper, ground ginger, cardamom, hot chocolate mix, milk
Cooking the dish according to the recipe:
- Sift all ingredients together into a large bowl. Whisk to evenly distribute the spices.
- To make hot chocolate, combine 3 tablespoons of the mixture with 1.5 cups (350 ml) of hot milk. Serve in a large mug. Store any remaining mixture in a tightly sealed jar.
Vanilla sugar:
Yield: 2 tbsp.
Split the vanilla bean in half lengthwise and scrape out the seeds with the blunt side of a knife. Mix sugar with the vanilla seeds, add the bean, and let steep in a tightly sealed container for at least 1 week before using.
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