Spicy Malted Hot Cocoa Mix

The Tuesdays with Dorie Recipe for this last Tuesday, Chocolate Malted Whopper Drops, called for Malted Milk Powder. I bought a jar especially for the recipe, but found myself looking at the remaining portion and wondering what on earth I was going to do with it. In the past, I've mixed it with ice cream to make an old-fashioned malt, but I'm trying to get away from eating a lot of treats like ice cream (especially with the weekly dessert delights of Tuesday with Dorie). Alas, what to do.....

I was saved by a recipe I found on mix, mix...stir, stir. The author of this blog found herself in the same quandry...and solved the problem by creating a hot chocolate delight.
Here is her recipe:

Spicy Malted Hot Cocoa Mix

1/2 cup malted milk powder
1/2 cup unsweetened cocoa powder
1/4 cup sugar
3 teaspoons cinnamon
2 teaspoons ancho chile powder
1-1/2 teaspoons allspice
1/2 teaspoon cayenne pepper

Combine all the ingredients together and mix well. Store in an airtight container. To make a spicy hot beverage, heat one cup of milk and whisk in 3 Tablespoons of Spicy Malted Hot Cocoa Mix. Relax and enjoy.

I did not add the ancho chile powder and cayenne pepper. Instead I added 1/2 teaspoon of regular chile pepper. I found that it added a nice heat to the hot chocolate. I also found when I made this that it was a little rich with just the 1 cup of milk, so I think the next time I make it I will try doubling the milk portion, or back off a little on the mix. It was delicious though.

I have lots of mix to play with :)

Mug 'O Pumpkin Creme

I no longer need to go to the coffee house to enjoy a creamy, rich, delicious beverage... and this one is low in calories too! How terrific is that! The recipe comes from "Hungry Girl", and I only made one change-- instead of using a no-calorie sweetener, I used a teaspoon of sugar. Enjoy!

8 ounces light vanilla soymilk
2 Tablespoons canned pumpkin
1/4 teaspoon cornstarch
1/4 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
1 teaspoon sugar

Combine all ingredients in a pot. Stir well with a whisk. Bring to a boil, stirring constantly. Once the mixture begins to froth, continue to boil for a minute. Remove from heat and pour into a mug. Allow to cool slightly, and enjoy!

Ah, the Power of Coffee

When it comes to choosing a beverage, I will admit that 9 times out of 10 a cup of hot coffee is my choice. It could be 90 degrees or 40 degrees, but a steaming cup of coffee is my favorite way to start the day, begin the afternoon, or wind down the evening. Because of this, I almost always have my travel mug with me when I am at work, and it is always full of strong coffee with milk, and maybe a little sugar depending on what mood I'm in.

My summer school class enjoyed the fact that I had a coffee cup everyday, and they were good about helping me keep track of it. I was always setting it down in the classroom and wandering off, only to discover that my "brain" was not with me. Coffee became a part of our daily conversation, and they enjoyed the banter that ensued. Since I had a class of coffee aware students, our last day became a coffee celebration of sorts.

We began the day by writing a coffee poem on a sheet of paper that featured a large coffee cup with lines in the middle. After this, we created coffee art: the kids drew pictures and traced the outlines with glue, and then we sprinkled the glue with coffee and let it dry before shaking the excess coffee off. The coffee vocabulary featured a discussion (and some artwork) of the words "coffee bean", "biscotti", "mocha" and "latte". Before recess we spent some time decorating Styrofoam coffee cups with stickers.


After recess, we discussed the ingredients for our mocha lattes. As a group, we brainstormed a sequence of steps to create the lattes, and then we set to work. My favorite moment of the celebration was when the coffee pot was brewing in the front of the room. The kids gathered around it and watched as the coffee pot filled with fragrant coffee. Of course, what coffee party would be complete without biscotti? Each of the kids had their own biscotti to dunk in the coffee. It was quite the day of coffee experiences for our class.

Mocha Lattes:
Strong Brewed Coffee
Milk, warmed to take the chill off
Chocolate Syrup
Sugar

Fill cups to about half full with coffee. Fill the cups the rest of the way with milk. Add a spoonful of chocolate syrup. Add sugar as desired.

Butterbur's Grape and Pomegranate Fizz

1/2 cup grape juice
1/2 cup carbonated water (seltzer water)
1/4 cup pomegranate juice

Measure out ingredients into glass and stir. Add ice and enjoy!

Mexican Clay Pot Coffee

Mexican Clay Pot Coffee

4 cups water
3 cinnamon sticks
3 Tablespoons dark brown sugar
½ cup coarsely ground coffee

Combine ingredients in saucepan and bring to a boil (about 5 minutes). Use small strainer over cup and pour from pot.

Note: Make sure you watch your coffee--it will want to boil over if it gets to going.

Butterbur's Morning Jolt

Ah, caffeine

Makes 1 serving

1 heaping Tablespoon strong coffee
16 oz boiling water
1 Tablespoon chocolate drink mix

1. Add coffee to the bottom of a French Press. Pour boiling water on top, cover, and let stand for at least 3 minutes.

2. Add chocolate drink mix to the bottom of a coffee mug.

3. Push plunger down on French Press using even and consistent pressure. Pour coffee into mug. Stir well.

4. Add milk if desired.