Best Cinnamon Hot Chocolate Recipes

CINNAMON-SPICED HOT CHOCOLATE COOKIES

Steps:

• Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)
• In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.
• Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
• Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.
• Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.
• To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

CINNAMON HOT CHOCOLATE MIX

Steps:

• In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool, dry place for up to 3 months., To prepare 1 serving: Dissolve 3 tablespoons hot chocolate mix in hot milk.

STUFFED MEXICAN HOT CHOCOLATE FRENCH TOAST WITH CINNAMON WHIPPED CREAM AND CHOCOLATE-MAPLE GANACHE

Steps:

• For the ganache: Put the chocolate in a medium bowl. Bring the cream to a simmer in a small saucepan over medium heat, then pour it over the chocolate and let sit for 1 minute. Add the maple syrup and whisk until smooth. Transfer 1/2 cup of the ganache to a small bowl, and refrigerate for 10 minutes or until slightly chilled but still spreadable. Cover the remaining ganache and reserve in a warm place.
• For the whipped cream: Combine the cream, sugar and cinnamon in a chilled bowl. Using an electric mixer, whip until soft peaks form. Cover the bowl and refrigerate while you make the French toast.
• For the French toast: Preheat the oven to 300 degrees F. Set a baking rack over a baking sheet.
• Whisk together the eggs, egg yolks, sugar, cocoa powder and cinnamon in a large bowl until smooth. Whisk in the milk, cream and vanilla and almond extracts until combined. Transfer the custard mixture to a baking dish.
• Divide the chilled ganache among four slices of the bread and top with the remaining four slices to make four sandwiches. Soak the sandwiches in the custard, two at a time, flipping once, until completely soaked through, about 1 minute per side.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick pan over medium heat until beginning to shimmer. Place two of the soaked sandwiches in the pan and cook until browned and crisp on both sides, 3 to 4 minutes per side. Transfer the sandwiches to the baking rack and keep warm in the oven. Repeat with the remaining 2 tablespoons butter and oil and the remaining two sandwiches.
• If the reserved ganache is cool, microwave it for 10 seconds to warm a bit. To serve, quarter the French toasts, drizzle with some of the ganache, and dollop on some of the whipped cream.

CINNAMON HOT CHOCOLATE MIX

Steps:

• Combine milk powder, sweetener, creamer, cocoa, and cinnamon in a bowl; add marshmallows and mix. Store in an airtight container in a cool dry place for up to 3 months.

CINNAMON HOT CHOCOLATE

Steps:

• In a medium saucepan, bring the milk to a simmer over medium heat. Reduce the heat to medium low and add the cinnamon sticks and Mexican chocolate. Simmer until fragrant and the chocolate is melted, about 5 minutes; remove the cinnamon sticks. Serve in mugs topped with mini marshmallows.

SUGAR FREE-FAT FREE- CINNAMON HOT CHOCOLATE MIX

Steps:

• Mix all ingredients together and place in an airtight container.
• To make hot chocolate, use 1/4 c mix and 1 C hot water.
• Number of Servings: 18.

CINNAMON WHITE HOT CHOCOLATE

Steps:

• Toast cinnamon sticks in a medium dry saucepan over medium heat until fragrant, about 1 minute. Add salt and 2 cups milk and bring to a simmer. Remove from heat and let steep 10 minutes.
• Whisk cornstarch and remaining 1/2 cup milk in a small bowl. Add to warm milk mixture and heat over medium. Bring to a simmer and cook, stirring constantly, until warmed through, about 1 minute. Remove from heat and add chocolate and vanilla. Let sit until chocolate is melted, about 30 seconds, then stir to combine. Discard cinnamon sticks.
• Divide hot chocolate between mugs. Top with whipped cream and dust with ground cinnamon.

CINNAMON HOT CHOCOLATE

Steps:

• In 2-quart saucepan, heat soymilk, chocolate, vanilla and cinnamon over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
• Heat to boiling over medium-high heat, stirring constantly; reduce heat to low. Simmer 4 minutes, stirring frequently, to blend flavors.
• Garnish each serving with whipped topping.

CINNAMON VANILLA WEDDING CAKE WITH MEXICAN HOT CHOCOLATE BUTTERCREAM

Steps:

• Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
• Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
• Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
• Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
• Preheat oven to 350 degrees F.
• Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
• Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
• Frost cake and decorate as desired.

CINNAMON-SPICED HOT CHOCOLATE COOKIES

Steps:

• Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.) In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed. Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil. Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months. To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

CINNAMON VANILLA HOT CHOCOLATE

Steps:

• Place milk and chocolate in a small saucepan, and heat on medium. The milk should not boil at any point.
• Continue cooking until the dark chocolate is completely dissolved.
• Pour mixture into a mug, and add vanilla essence and cinnamon.

SUGAR FREE-FAT FREE- CINNAMON HOT CHOCOLATE MIX

Steps:

• 1. Mix all ingredients together and place in an airtight container.
• 2. To make hot chocolate, use 1/4 c mix and 1 C hot water.

SPICY HOT-CHOCOLATE WITH CINNAMON

Steps:

• In a medium saucepan over medium heat, combine milk, ancho chile, and cinnamon; heat just until milk begins to steam, 5 to 6 minutes. Remove from heat; let steep, covered, 10 minutes.
• Place chocolate in a medium bowl; strain milk mixture into bowl, whisking to combine thoroughly. Discard cinnamon sticks. Return mixture to saucepan; continue whisking until chocolate has completely melted. Divide among four mugs, and serve immediately, garnished with remaining cinnamon sticks.

CINNAMON HOT CHOCOLATE

Steps:

• Cook chocolate, 3-1/2 cups milk and sugar in medium saucepan on medium-low heat 8 min. or until mixture comes to boil, chocolate is completely melted and mixture is well blended, stirring constantly.
• Whisk cornstarch and remaining milk until blended. Gradually whisk into chocolate mixture in saucepan. Return to boil, stirring constantly; cook and stir on low heat 5 min. or until thickened. Ladle into 4 mugs.
• Top with marshmallows and cinnamon.

CINNAMON HOT CHOCOLATE MIX

Steps:

• 1. Mix nonfat dry milk, confectioners' sugar, powder nondairy creamer, baking cocoa and ground cinnamon.
• 2. Top with miniature marshmallows.
• 3. Wrap in a gift bags and place in a holiday mugs or get a Chinese takeout container.
• 4. To make hot chocolate stir, about 3 Tbsp hot chocolate mix into 3/4 cup of hot milk.

MOCHA-CINNAMON HOT CHOCOLATE

Steps:

• Whisk cream, 4 teaspoons brown sugar and 1 1/2 teaspoons espresso powder in medium bowl until stiff 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.

HOT CHOCOLATE WITH CINNAMON

Steps:

• In a small bowl combine the hot water and the cocoa powder, stir until smooth.
• In the base of the slow cooker, add the chocolate, condensed milk, cinnamon stick, cinnamon powder, nutmeg, chili powder, whole milk, along with the cocoa powder mixture. Heat on low for 2 hours, stirring every 40 minutes or so.
• Serve warm with marshmallows, whipped cream.
• If u do not have slow cooker , put everything in a thick bottom pan and put on low flame for same time and stir it after every 20-25 minutes and so on..

JENNIFER'S DELECTABLE CINNAMON HOT CHOCOLATE

Steps:

• In a small sauce pan combine the milk and cream.
• Warm-up on medium heat to steaming. Be careful not to boil the milk.
• Add other ingredients and whisk until well mixed.
• Pour into mugs and top with whip cream or marshmallows.
• Enjoy.

CINNAMON HOT CHOCOLATE

Steps:

• In 2-quart saucepan, heat soymilk, chocolate, vanilla and cinnamon over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
• Heat to boiling over medium-high heat, stirring constantly; reduce heat to low. Simmer 4 minutes, stirring frequently, to blend flavors.
• Garnish each serving with whipped topping.

CINNAMON HOT CHOCOLATE

Steps:

• Put chocolate in a heatproof pitcher with cinnamon sticks. Bring milk and a pinch of salt just to a simmer in a 4-quart saucepan. Immediately pour into pitcher and stir until chocolate is melted.