Cheers! : Spiced Cocoa | The Common Creative: Cheers! : Spiced Cocoa

Wednesday, March 5, 2014

Cheers! : Spiced Cocoa

It takes a lot for me to get through cold winter months. Especially after Christmas. The days just seem so long! I drink a lot of tea and coffee to keep me warm, but today I am sharing two different ways to spice up a hot cup of cocoa, something I think everyone has craved now and again. 

Here's how to do it! 
I chose two different Camino chocolate bars. I always choose dark chocolate, and these spicy treats are gluten free (good for me!) and fair trade (good for the world!). Check them out here

Next, gather your ingredients. Here's the amounts I used (approximately) for each kind. I tried two different methods, and you can choose what works best for you! You'll find a recipe for two at the bottom of the page, cause who wants to drink cocoa on their own? I did, apparently...

Spiced Ginger Cocoa
1 cup almond milk 
1 cinnamon stick
1 tsp ground nutmeg
1/3 Camino Ginger Chocolate Bar
1/2 teaspoon grated fresh ginger

Spiced Chile Cocoa
1/3 Camino Chili and Spice Chocolate Bar
a pinch of crushed chiles
splash of almond milk/cream
1 cup almond milk/cream

For the first method, I made it on the stove. Classic, hot, and steamy. I tried this with the Spiced Ginger Cocoa. This way is super easy, everything goes in the pot, and stirred intermittently while simmering for fifteen to twenty minutes. Make sure you get all the chocolate incorporated. Once its cinnamon-y and hot enough for you, it's ready! I didn't strain mine, but it would be a good idea to strain it afterwards just to get it nice and smooth. The fresh ginger just sits at the bottom otherwise. 
 The second method requires a bit more equipment, but is oh so tasty. I created a Spiced Chile Chocolate with this method. First, Create a double boiler, or use one if you have one. To create one, just put a pot of water underneath a metal or glass bowl. This just ensures the chocolate doesn't burn. Melt chocolate and incorporate chiles and a splash of almond milk until you get smooth melted chocolate (middle picture). Even a bit thinner is just fine. Then use your espresso machine (that's the 'more equipment' part of this method) and steam your one cup of milk. Let me know if you'd like tips on steaming milk smooth and silky! Pour a bit into a cup with a teaspoon of two of the melted chocolate, and incorporate, pour the rest of the steamed milk in.

There you have it, hot cocoa, two ways!

Recipes for Two

Spiced Ginger Cocoa
2.5 cups almond milk (you are more than welcome to use regular milk)
2 cinnamon sticks
2 tsp ground nutmeg
1 Camino Ginger Chocolate Bar
1 teaspoon grated fresh ginger

1. Put everything in a saucepan, stir until incorporated.
2. Simmer for fifteen to twenty minutes

Spiced Chile Cocoa
1/3 Camino Chili and Spice Chocolate Bar
a pinch of crushed chiles (or more!)
splash of almond milk/cream
2 cups almond milk/cream

1. Put first 3 ingredients into a double boiler, stir until incorporated
2. Steam milk, 1 drink at a time.
3. Incorporate a small amount of steamed milk into a teaspoon of melted chocolate at the bottom of a cup, Pour in the rest of steamed milk. Repeat with second cup. 

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