It’s (still unfortunately) winter time. Yea I am officially finished with winter, BRING ON THE SNOW!! Nothing beats the chilly winter nights or rainy winter days like a nice cup of hot chocolate and a good book. I am in the mood for something a little different that just run of the mill hot chocolate. Hot chocolate will always be delicious no matter what (nothing beats a classic right?) but how about some WHITE hot chocolate with the delicious twist of cinnamon? Hmmm yea cinnamon would be nice. Maybe brown sugar, a little caramel? Sounds like some of the ingredients to a yummy cinnamon bun! YES! Cinnamon Bun White Hot Chocolate.
Cinnamon Bun White Hot Chocolate
The overwhelming flavor is cinnamon, with a nice vanilla undertone and a caramelized flavor from the brown sugar. It’s a fun change from regular hot chocolate. This almost reminds me of the Starbucks White Hot Chocolate but this version has all the cinnamony goodness of a cinnamon bun AND its gluten and dairy free!
- 2 cups almond milk (you can use rice milk if you like)
- 2 cinnamon sticks, coarsely broken
- 4 ounces good-quality, gluten free white chocolate, chopped
- 1 tablespoon brown sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- pinch salt
- 1 teaspoon ground cinnamon
- 2 tablespoons rice whipped cream
- 2 tablespoons toasted pecans or candied pecans, chopped
- 1 tablespoon caramel sauce
- Combine the milk and the broken cinnamon sticks in a saucepan and bring the milk to a simmer. Once simmering, remove the pan from the heat, cover it with a lid, and let it sit at room temperature for 30 minutes to infuse the milk with cinnamon flavor.
- After 30 minutes, remove the cinnamon sticks and return the saucepan of milk to medium heat. Add the chopped white chocolate, brown sugar, vanilla bean paste, salt, and ground cinnamon. Heat, whisking frequently, until the milk is hot and the white chocolate is completely melted.
- Pour into two mugs to serve. Garnish with your choice of whipped cream, additional cinnamon, toasted or candied pecans, or a drizzle of caramel sauce. (Or all of the above!) I would go with of the above!
Great…now I want a cinnamon bun 🙂
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.
Wintertime is the perfect time for warm fires, cozy blankets and food that warms the soul. How about a chocolate cupcake with a little kick! A little cinnamon gives this chocolate cupcake an extra something. These cupcakes are inspired by the popular mexican hot chocolate drink.
Mexican Hot Cocoa Cupcakes
In Mexico, hot chocolate remains a popular national drink. Traditional Mexican hot chocolate includes semi-sweet chocolate,cinnamon, sugar and vanilla. Hot chocolate of this type is commonly sold in circular or hexagonal tablets which can be dissolved into hot milk, water or cream, then blended until the mixture develops a creamy froth. Mexican cinnamon hot chocolate is traditionally served alongside a variety of Mexican pastries known aspan dulce and in Spain with churros.
- 1 box Betty Crocker Gluten Free devil’s food cake mix
- 2 teaspoons ground cinnamon
- 1 1/4 cups coconut or rice milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 3 eggs
- 1 container Betty Crocker Rich & Creamy vanilla frosting
- Additional ground cinnamon for garnish
- 1/4 teaspoon ground red pepper (cayenne)
- Heat oven as directed on box. Place paper baking cup in each of 24 regular-size cupcake cups.
- In large bowl, beat cake mix, 2 teaspoons cinnamon, the coconut or rice milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among cupcake cups, filling each about two-thirds full.
- Bake cupcakes and cool completely as directed on box.
- Frost cooled cupcakes with vanilla frosting. Spice things up by stirring 1/4 teaspoon ground red pepper (cayenne) into the vanilla frosting. Sprinkle with additional cinnamon.
Step up to your bar and mix up some delicious drinks. Tis the season to introduce flavors such as peppermint and coconut to your favorite holiday drinks to give them that extra cheer. Baileys and Captain Morgan Parrot Bay Coconut make regular hot chocolate extra special!
Baileys Hot Co Co Bay
- 4 oz. Baileys Original Irish Cream (25 oz. per bottle)
- 4 oz. Captain Morgan Parrot Bay Coconut (25 oz. per bottle)
- 4 oz. hot chocolate
- Add Baileys Original Irish Cream and Captain Morgan Parrot Bay Coconut Rum, and hot chocolate.
- Shake and pour into glass
Baileys Hot Mint Chocolate
- 8 oz. Baileys Mint Chocolate Irish Cream (25 oz. per bottle)
- 1 oz. Green Chartreuse
- 4 cup(s) hot chocolate
- Whipped cream to garnish
- Once hot chocolate is made, add baileys mint chocolate irish cream and green chartreuse.
- Stir until liquids are well combined
- Serve in your favorite hot cocoa glass
Peppermint Hot Chocolate
- 1/3 cup unsweetened cocoa powder
- 1 quart rice milk or almond milk
- 1/2 cup semisweet chocolate chips (3 ounces) (gluten free)
- 7 peppermint sticks; 3 crushed (1/4 cup), 4 left whole
- pinch of salt
- Place cocoa in a medium saucepan. Gradually whisk in rice milk or almond milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.
- Bring to a boil and immediately remove from heat. Add salt. Ladle into mugs; serve each with a peppermint stick.