The Steaming Cup

Posts Tagged ‘chocolate’

Chocolate and tea go well together on a cold day

Chocolate goes well with tea, not just coffee. You can brew up this recipe is a jiffy, using instant hot chocolate powder and bags of mint tea. It’s a great fast recipe when you have people over unexpectedly. If you don’t have mint tea, you can use regular black tea with 2 or 3 teaspoons of dried mint.

• 6 mint tea bags
• 6 cups milk
• 6 tbs hot chocolate powder

In a saucepan, heat milk with tea bags until almost boiling. Steep for a couple of minutes and strain out tea bags. Pour our 6 mugs of milk, then stir in a tablespoon of chocolate powder in each mug.
Serves 6.

Who doesn't love extra cream in their coffee?

A sweet way to have your coffee, with the added flavors of spicy cinnamon and hint of chocolate.

• 1 1/2 cups coffee, hot
• 1/2 cup cream
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbs sugar
• 4 tsp chocolate syrup

Add a teaspoon of chocolate syrup to the bottom of 4 small cups. Stir together cream, 1/4 tsp cinnamon, all the nutmeg and sugar. Whip until you have soft peaks.

Stir remaining cinnamon into the hot coffee. Pour coffee into cups and stir to blend with the chocolate. Top with spiced whipped cream.

I don't usually have fruity iced coffee, but this is delicious!

A light iced cappuccino with a chocolate and bright raspberry taste. Ok, it’s not a true cappuccino, but you could also make this recipe with espresso if you prefer.

• 1/2 oz chocolate syrup
• 1/2 oz raspberry syrup
• 1/2 cup strong coffee, chilled
• 1 cup milk

Pour the chocolate and raspberry syrups into the coffee and stir well, to dissolve the syrups. Mix in milk. Pour over ice cubes and serve. If you find that the syrups don’t blend in the cold coffee, try using hot coffee to start and then chill after mixing.

Serves 2

Chocolate syrup dissolves quickly for easy iced coffee

Instant coffee and chocolate syrup mean that this recipe can be whipped up quickly. It’s simple and easy, and refreshing.

• 1 tbs instant coffee crystals
• 1/8 tsp cinnamon
• 1/4 cup hot water
• 2 tbs chocolate syrup
• 1 cup ice water

Add coffee crystals and ground cinnamon to hot water and stir until completely dissolved. Add chocolate syrup and whisk until blended.

Refrigerate until chilled through, then add cold water. Stir and serve your mocha over ice. Serves 2.

Yum, a chilly blend of coffee and chocolate in a milkshake

This coffee shake is a thick and chilly delight, flavoured with coffee and chocolate. The trick to making it thick, is the instant chocolate pudding mix.

• 1 cup coffee, strong and cold
• 1 cup cold milk
• 10 ice cubes
• 1/3 pkg of instant pudding mix (chocolate)
• 2 tbs cocoa powder
• Hazelnut creamer, to taste
• Sugar, to taste

Combine everything in a blender, and blend until ice is crushed and shake is thick.

Makes 1 large shake.

Another lightly spiced coffee with a citrus twist

This quick recipe has all the ingredients coming together before you actually brew your coffee. How convenient. The anise and orange add a noticeable tropical flavour to your coffee. 

• 3 tbs ground coffee (coarse)
• 2 tsp sugar
• 1 tsp cinnamon
• 1 tsp cocoa
• 1 tsp anise seed (whole)
• Pinch of dried orange peel pieces

Blend ingredients, and brew by your favorite method. Using a french press or a plunger pot is the traditional brewing style for this coffee recipe.

Makes enough coffee for about 4 cups.

Simple and still very good. This is a hot chocolate for anyone.

Hot chocolate that’s good enough for the White House, with both milk and light cream. No fuss with melted chocolate, since it’s made with cocoa powder. Give it a whisk for a foamy touch.

• 6 tbs unsweetened cocoa powder
• 6 tbs sugar
• 2 1/2 cups milk
• 2 1/2 cups light cream
• 1/2 tsp vanilla
• Cinnamon, whipped cream and orange zest

Add sugar and cocoa to milk and heat in a saucepan until dissolved. Add the cream, cinnamon and vanilla. Heat until almost boiling. Mix well and serve, topped with whipped cream and a bit of orange zest.

Serves 6.

A quick dip in chocolate is what adds the extra touch

I love this biscotti recipe at the holidays. There is just something about mint and chocolate that says Merry Christmas.

• 3/4 cup butter, soft
• 3/4 cup sugar
• 3 eggs
• 2 tsp peppermint extract
• 3 1/4 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup peppermint candy, crushed

Chocolate mint coating:

• 2 cups chocolate chips
• 2 tbs shortening
• 1/2 cup peppermint candy, crushed

Preheat oven to 350F. Cream together butter and sugar in a large mixing bowl. Beat in one egg at a time, and also beat in the mint extract. In another bowl, stir together flour, baking powder, salt and crushed peppermints. Slowly add the dry ingredient mixture into the creamed mixture, beating until you have a stiff dough.

Divide dough in two, and form each half into a loaf on a baking sheet. Bake for 25 minutes or until browned on top. Take out of the oven and let cool for 15-20 minutes. With a serrated knife, slice each loaf into 1/2-inch diagonal slices. Place slices back on baking sheet, cut sides down. Bake for another 10-15 minutes, until slices are crisp. Let cool on a wire rack.

Meanwhile, melt chocolate chips and shortening together, stirring until smooth. Dip each biscotti into the liquid chocolate and quickly roll in the remaining crushed peppermints. Let harden on waxed paper, and then store in an air-tight container.