Chocoholics, rejoice. This set has got the ultimate cocoa fix. Warm up with a steamy cup of Hot Chocolate or a cinnamon-spiced version using Mexican Cocoa. Give baked goods a dark chocolatey upgrade with Black Onyx Cocoa Powder or sprinkle on that rich flavor with Black Onyx Chocolate Sugar. And when you need a quick fix, reach for Spice 'n Easy Chocolate Orange Mug cake - all you need is two mugs, less than five minutes, and a microwave for this warm sweet treat.
This spice set contains the following products:
Classic Hot Chocolate - 1 cup bag
Mexican Cocoa - 1 cup bag
Black Onyx Cocoa Powder - 1 cup bag
Black Onyx Chocolate Sugar - 1 cup bag
Chocolate Orange Mug Cake: Spice 'n Easy - 1.6oz Bag
Classic Hot Chocolate: Non-fat milk powder, sugar, cocoa and vanilla
Mexican Cocoa: Dutch cocoa, ceylon cinnamon, Indonesian cinnamon, vanilla powder (corn maltodextrin, vanilla extractives)
Black Onyx Chocolate Sugar: White sugar, black onyx cocoa, Mexican vanilla beans, Ceylon cinnamon, chocolate extract
Chocolate Orange Mug Cake - Spice 'n Easy: Dutch cocoa, Baker's Brew Coffee Spice (non-gmo sugar, coffee, cocoa, cinnamon, salt, nutmeg, cardamom, allspice, ginger, mace), orange peel, salt
Black Onyx Cocoa Powder: Black Onyx Cocoa Powder
1/2 cup sugar
1/3 cup Black Onyx Cocoa Powder
3 Tbsp. cornstarch
Pinch of salt
2 1/4 cups whole milk
2 Tbsp. butter
1 1/2 tsp. Pure Madagascar
In a saucepan, whisk together sugar, cocoa, cornstarch, and salt. Whisk in half the milk to make a smooth paste and then stir in the rest. Place saucepan over medium heat and cook, stirring constantly, until a boil is reached. Continue to cook until thick and very smooth. Remove from heat and add butter and vanilla. Stir until melted. For very smooth pudding, strain through a fine wire mesh. Place pudding in a bowl and cover with plastic wrap placed directly on the surface to prevent skin from forming. Refrigerate until firm.
SERVING SUGGESTIONS: Serve in shot or wine glasses with taster sized spoons. Top with colorful garnish like a raspberry or a dollop of whipped cream.
YIELDS: 4 servings
THANKS TO: Amy McCabe