A Simple Hot Cocoa Receipe

For a quick and easy hot cocoa beverage:

1 cup milk
2 tsp cocoa powder
2 tsp cinnamon orange sugar or pre-blended sugar mix

Pour milk in a microwave safe mug. Heat in the microwave for 25 seconds. Remove mug and add cocoa powder and sugar. Blend ingredients well. Return to microwave for 60 seconds or until heated appropriately.

Remove mug from microwave. Garnish with whipped cream or chocolate shavings.

To create this recipe, I used Droste Cocoa Powder from Holland and a Cinnamon Orange Sugar from Surfas. The pre-blended sugar provides a simple way of creating a savory chocolate beverage without a lot of hassle.

Recipe Alert: Key Lime Spiced Hot Cocoa

I've been on a roll this week. I believe the trip to World Market Cost Plus over the weekend jump started a hot chocolate creating frenzy. Nonetheless, I picked up a World Market brand of Key Lime Seasoning during my recent shopping trip. This seasoning contains lime juice powder, lime peel, white pepper, black pepper, ginger, thyme, onion, garlic, cinnamon, mustard, mace, nutmeg, cayenne and all spice.

Now, I know many of would think, "why in the world would you make hot cocoa with that?" But of course I think, "why not"? One of my favorite hot chocolates is Xocolatl by Dagoba which contains chilies and cinnamon and another previously popular hot chocolate at our store was Green & Black's Maya Gold Hot Chocolate which contained ground cinnamon, nutmeg, black pepper and orange peel. Unfortunately, Green & Black discontinued their product last year which left a void in the spicy hot chocolate market.

Nonetheless, this hot cocoa recipe would definitely be one a Xocolatl or Maya Gold connoisseur would like, or at least I hope. If you want a sugary sweet hot cocoa, this is not for you!

Key Lime Spiced Hot Cocoa (Click here for a pdf copy of the recipe)

Yield: 1 Serving

Ingredients:

3/4 c Milk

1 tsp Vanilla Extract

1 tsp Key Lime Seasoning

3 tsp Cocoa Powder

1- ½ tbls Sugar

Preparation:

1. Heat Milk and Vanilla Extract in a double-boiler over medium/low heat.

1. Whisk in Key Lime Seasoning, Cocoa Powder and Sugar. Bring to a simmer, but do not boil.
2. Continue to stir mixture until smooth and hot.
3. Use a strainer when pouring the hot cocoa mixture in to a mug. Garnish and serve.

Personally, I found this recipe to be quite very savory. The blend of sweetness and spice lingers in your month. Since it is made with cocoa powder, the consistency is lighter which allows you to focus on the various bursts of flavor. After a few sips, I thought to myself, "not bad".

Indulge & Enjoy!

Puerto Cacao, Paris, France

Blast my mother for not teaching me French as a child! I just found this amazing website dedicated to cacao and chocolate and I cannot read a thing! Puerto Cacao is a socially conscious chocolate shop in Paris, France, founded by Guillaume Hermitte. You can gloss the pages of this wonderful site to see the true essence of Puerto Cacao.

Of course, I had to find what was recommended for making hot chocolate. Puerto Cacao has Poudre de Cacao made with 100% cacao. I can only imagine the intense cacao flavor of this powder. Ah!

Puerto Cacao

53, rue de Tocqueville - 75017 Paris
Tél. : 01 42 67 28 51

Puerto Cacao Blog

Cacao for Breakfast

Since the other half came home early from his business trip, we made time for a little hot chocolate tasting. Unfortunately, we've been traveling quite extensively lately. So, this was a rare opportunity in recent months.

For this adventure, it was time to try Hershey's Cacao Reserve Drinking Cocoa purchased during a Wal-Mart excursion. To accompany our meal, I decided to whip up some scrambled eggs with beef sausage, cheddar, monterey jack and asadera cheese, white onions, salt and pepper to taste, and wheat toast with real butter.

To prepare the cocoa, I decided to serve one serving with whole milk and the other with water. The primary directions state to blend with water. But everyone knows cocoa is always best with milk! Cacao Reserve is a cocoa powder therefore, the cocoa butter (cocoa fat) has been extracted so I already know the consistency will be thin. When a cocoa powder is blended with milk, the beverage becomes creamier and most importantly, tastier.

Although the pictures are not very clear, the mug to the left is the milk blend and the one on the right is made with water. The difference in color is strong in real life. The other half took the first sip of the milk blended cocoa. A pause came next. After a few moments he said, "acceptable". My turn was next. I was already knew deep down in my heart what was to come, but I will give anything a benefit of the doubt. I sipped the water blended Cacao Reserve. As it trickled down my throat, I thought to myself "common". We exchanged mugs and the other half and I agreed the cocoa with milk was a much better choice out of the two.

However, I must admit that this was better than the typical cocoa powder mix you find on the grocery store shelves. If you enjoy a quick and easy cocoa beverage this would be "OK".

A little cocoa a day, keeps the dentist away?

A research group compromised of doctoral students and scientists from Tulane University, the University of New Orleans and Louisiana State University’s School of Dentistry, recently wrapped up a research study on the effects of cocoa in fighting cavities. The research suggests an extract found in cocoa powder “was more effective than fluoride” in preventing cavities. The cocoa extract is composed of a white crystalline powder with a chemical composition similar to caffeine. The extract helps harden teeth enamel, “making users less susceptible to tooth decay.”

Although the results are promising in the animal model, it will take a few years for a product to be approved for human use or distribution.

Cacao Beans = Brain Food

If you are in need of a little brain food, cacao beans are officially ranked as #2 by BrainReady.com as one of The Top 5 Brain Health Foods. Cacao beans, the foundation of chocolate and cocoa powder, are renowned for its mood enhancement, “antioxidants, flavonoids, catechins and other brain and body enhancing elements”.

As you look to chocolate for brain power, BrainReady.com recommends non-Dutched processed cocoa which removes many of the positive elements from the cocoa powder. Dutched-processed cocoa is processed with an alkalizing agent which refines the powder and decreases the cocoa’s acidity levels. Instead, look to indulge in high cacao contain chocolate bars with at least 75% cacao content, 100% organic non-alkalized chocolate products or chocolate/cocoa that is minimally processed.

Here is the complete list of The Top 5 Brain Health Foods from BrainReady.com :

1. Wild Salmon
2. Cacao Beans
3. Matcha (stone-ground Gyokuru green tea powder)
4. Acai Berries & Blueberries (tie)
5. Coffee Beans

Egg Nog for Inspiration

With another holiday shopping event this Friday, a lot of travel with my normal 9 to 5 job, and the holidays just around the corner, I thought I would get inspired vs. just being tired of the chaos.

So, I hopped into the kitchen to mix up a new hot chocolate recipe with a pint of egg nog I purchased from the grocery store. With the egg nog as my muse, I pulled out milk, vanilla, nutmeg, 99% unsweetened cacao from Scharffen Berger, Valrhona Cacao Powder and cane sugar from the refrigerator and/or pantry. First, I heated up the egg nog and milk in my double boiler over medium/low heat. Always make sure the bottom of the boiler is not actually touching the water. This helps avoid scorching the milk and/or chocolate shavings.

After warming up the nog, I added the chocolate shavings and blended continuously with a whisk. My goal was to have a creamy hot chocolate, but not due to the egg nog’s consistency. I wished the mixture to be creamy from the cocoa. Thus, I added a little Valrhona Cacao Powder to achieve the creamy richness I desired. Next, came ground nutmeg and vanilla.

Initially, I planned on adding cane sugar to the mixture. However, the sweetness from the egg nog was pleasant enough. After working out the cacao powder lumps and ensuring the chocolate shavings melted completely, the color and texture of the mixture deepened. Now, I am ready for a taste…not too bad!

I poured up a small cup for myself and the other half. After he took a sip, he said “This is good hon”. For an on the fly, holiday inspired venture, I think I created a recipe for the books.

Egg Nog Hot Chocolate from The Cocoa Lady of Cocoa Connoisseur

2/3 cup egg nog
1/3 cup milk
1 tbsp 99% cacao unsweetened baking bar, chopped
½ tbsp cacao powder
1/8 tsp ground nutmeg
½ tsp pure vanilla

What's in your pantry?

My vast selection of hot chocolates were pushed out of my pantry last year and moved into it’s own little area next to the dining room. Now, my Bakers Rack is overflowing with hot chocolates. After having some of the tins/cans fall on the floor when someone walks pass, it appears I will have to have a hot chocolate marathon soon?

A true confession of a hot chocolate junkie!

Entry Maltodextrin, Gum Arabic and Cocoa????

During my last visit to Trader Joe’s, I was trying to replenish my supply of their Organic Cocoa Powder that is non-alkalized, gluten-free and Kosher certified. Unfortunately, they stopped carrying the product which made me very unhappy. So, I had to see what other alternatives they had on their shelves. After visiting two different stores, I came home with Trader Joe’s Conacado Organic Fair Trade Cocoa, a Natural Mint Cocoa and a Sipping Chocolate.

Last night I decided to try the Conacado Cocoa. The beans are purchased from the Conacado grower’s cooperative of the Dominican Republic and the product has every single certification on the market plastered all over the can. USDA Organic, Quality Assurance International Certified Organic, Fair Trade Certified and one certification/label I’ve never heard of (COR183D).

It is interesting that this is an organic product with an organic maltodextrin [corn] and organic gum Arabic in the ingredients. What those two have to do with cocoa is beyond me but….

Nonetheless, I was used my Archer Farms Organic Milk to keep in theme with the “organic” experience to make the hot cocoa. At first I was a little concerned that it would be too thin. However, I noticed the consistency appeared to thicken over a period of time. Which is excellent for me since I love thick and creamy beverages.

Overall, I must say the Conacado Cocoa was fine, but I truly miss the Organic Cocoa Powder and it’s easy to read ingredients. Bring it back!!!!!

Granita w/Anisette Sugar

My next frozen dessert adventure was with Chocolat Vital’s Cocoa Cardamom Tango Black Tea made with cinnamon, chocolate chips (sugar, cocoa mass, cocoa powder, emulsifier lecithin) cardamom, cardamom seeds and natural flavoring. With this fragrant tea, I know I have a winning recipe on hand to make Granita.

Granita or Granite is an iced Italian dessert. Since an ice cream maker isn’t necessary, the texture of the dessert is very coarse (look at my picture). To make this simple recipe, I brewed 2 cups of H20 with 1 tablespoon of tea and added ¾ cup of Anisette Sugar.

Unfortunately, Granite is not supposed to be very sweet, so I blew this recipe in theory. However, I think ½ cup sugar would be better since Anisette Sugar is very flavorful. To me, Anisette Sugar tastes like black licorice. Outside of this recipe or making an actual cup of hot chocolate, I wouldn’t touch this sugar but it added such a nice taste….