Spiced Hot Chocolate

Name: Spiced Hot Chocolate with Almond Lace Cookies
Total time: 20 min
Yield: 2
Cuisine: Canadian
Ingredients: ½ cup Bittersweet Chocolate Chips; 237 mL Cream; 4 g Chipotle Powder; ¼ cup Cocoa Powder; 28 g Almonds, sliced; 2 tbsp Brown Sugar; 2 tbsp Unsalted Butter*; 3 tbsp Sugar*; ¼ cup Milk*

with Almond Lace Cookies

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You'll never go back to making hot chocolate from a tin once you know how easy it is to make delicious drinking chocolate from scratch! The gorgeous almond lace cookies are the perfect accompaniment for dunking!

Tags:

Spicy

Allergens:

Soy

•Milk

•Almonds

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time3 minutes

DifficultyMedium

Ingredients

/ serving 2 people

½ cup

Bittersweet Chocolate Chips

(Contains: Soy May contain traces of: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard)

237 mL

Cream

(Contains: Milk)

4 g

Chipotle Powder

(May contain traces of: Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)

¼ cup

Cocoa Powder

(May contain traces of: Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)

28 g

Almonds, sliced

(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

2 tbsp

Brown Sugar

(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

3 tbsp

Sugar*

¼ cup

Milk*

Nutrition Values

Calories930 kcal

Fat72 g

Saturated Fat40 g

Carbohydrate76 g

Sugar58 g

Dietary Fiber10 g

Protein12 g

Cholesterol165 mg

Sodium65 mg

Trans Fat1 g

Potassium650 mg

Calcium175 mg

Iron9.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Measuring Spoons

•Measuring Cups

•Whisk

Cooking Steps

Add 1/4 cup cream and 1/2 tsp sugar to a medium bowl. Set aside in the fridge.

Crush almonds in their packing until fine crumbs or almond meal. Heat a small pot over medium heat. Add brown sugar, 2 1/2 tsp sugar and butter. Cook, stirring often, until mixture comes to a simmer. Remove pot from heat, then add crushed almonds and a small pinch of salt. Stir to combine. Scoop 8 even portions on a parchment-lined baking sheet, 3-inches apart. Bake in the middle of the oven until golden-brown, 4-6 min. (NOTE: Keep your eye on them. They can burn quickly!) Allow to cool on the baking sheet for 5-8 min.

Add remaining cream, 1/4 cup milk, cocoa powder, 2 tbsp sugar and 1/4 tsp Chipotle Chili Powder to a small pot. (NOTE: Reference heat guide.) Heat cream mixture, whisking often, over medium-high heat and bring to a gentle simmer. Once simmering, remove pot from heat. Add chocolate chips and let rest 3 min. Whisk mixture until creamy.

While chocolate melts, whisk reserved cream and sugar until soft peaks form, 2-4 min. Divide drinking chocolate between cups. Spoon whipped cream over top. Sprinkle with any remaining cinnamon and chipotle Chili powder, if desired. Serve with almond lace cookies.