Latest recipes

Cocoa Tea Martini

Cocoa Tea Martini



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 1 Cup water
  • 1/4 Teaspoon cinnamon
  • 1 Teaspoon chili powder
  • 1/2 Teaspoon vanilla
  • 1 Cup milk
  • 1 Cup Chairman's Reserve
  • sugar to sweeten (optional)
  • 1/2 Cup grated cocoa (from cocoa stick)

Directions

In pot, bring water, grated cocoa, cinnamon, and vanilla, to a boil. Boil for approximately 3 minutes. Add milk, chili powder, and sugar. Strain and chill. In a shaker, combine cocoa mixture, rum, and ice, shake and pour into a chilled glass. Top with shaved chocolate.


  • 1 bay leaf
  • 1 cinnamon stick
  • 1 ⁄2 cup grated Caribbean cocoa stick (or equal amount of ground and roasted cacao nibs)
  • 1 cup whole milk
  • 1 tbsp. sugar
  • 1 tbsp. cornstarch mixed with 1 Tbsp. water
  • 2 tsp. vanilla
  1. In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.

MORE TO READ

Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

Bitter greens are an elegant foil to the sweetness of onions and green peas.


  • 1 bay leaf
  • 1 cinnamon stick
  • 1 ⁄2 cup grated Caribbean cocoa stick (or equal amount of ground and roasted cacao nibs)
  • 1 cup whole milk
  • 1 tbsp. sugar
  • 1 tbsp. cornstarch mixed with 1 Tbsp. water
  • 2 tsp. vanilla
  1. In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.

MORE TO READ

Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

Bitter greens are an elegant foil to the sweetness of onions and green peas.


  • 1 bay leaf
  • 1 cinnamon stick
  • 1 ⁄2 cup grated Caribbean cocoa stick (or equal amount of ground and roasted cacao nibs)
  • 1 cup whole milk
  • 1 tbsp. sugar
  • 1 tbsp. cornstarch mixed with 1 Tbsp. water
  • 2 tsp. vanilla
  1. In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.

MORE TO READ

Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

Bitter greens are an elegant foil to the sweetness of onions and green peas.


  • 1 bay leaf
  • 1 cinnamon stick
  • 1 ⁄2 cup grated Caribbean cocoa stick (or equal amount of ground and roasted cacao nibs)
  • 1 cup whole milk
  • 1 tbsp. sugar
  • 1 tbsp. cornstarch mixed with 1 Tbsp. water
  • 2 tsp. vanilla
  1. In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.

MORE TO READ

Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

Bitter greens are an elegant foil to the sweetness of onions and green peas.


  • 1 bay leaf
  • 1 cinnamon stick
  • 1 ⁄2 cup grated Caribbean cocoa stick (or equal amount of ground and roasted cacao nibs)
  • 1 cup whole milk
  • 1 tbsp. sugar
  • 1 tbsp. cornstarch mixed with 1 Tbsp. water
  • 2 tsp. vanilla
  1. In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.

MORE TO READ

Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

Bitter greens are an elegant foil to the sweetness of onions and green peas.


  • 1 bay leaf
  • 1 cinnamon stick
  • 1 ⁄2 cup grated Caribbean cocoa stick (or equal amount of ground and roasted cacao nibs)
  • 1 cup whole milk
  • 1 tbsp. sugar
  • 1 tbsp. cornstarch mixed with 1 Tbsp. water
  • 2 tsp. vanilla
  1. In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.

MORE TO READ

Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

Bitter greens are an elegant foil to the sweetness of onions and green peas.


  • 1 bay leaf
  • 1 cinnamon stick
  • 1 ⁄2 cup grated Caribbean cocoa stick (or equal amount of ground and roasted cacao nibs)
  • 1 cup whole milk
  • 1 tbsp. sugar
  • 1 tbsp. cornstarch mixed with 1 Tbsp. water
  • 2 tsp. vanilla
  1. In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.

MORE TO READ

Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

Bitter greens are an elegant foil to the sweetness of onions and green peas.


  • 1 bay leaf
  • 1 cinnamon stick
  • 1 ⁄2 cup grated Caribbean cocoa stick (or equal amount of ground and roasted cacao nibs)
  • 1 cup whole milk
  • 1 tbsp. sugar
  • 1 tbsp. cornstarch mixed with 1 Tbsp. water
  • 2 tsp. vanilla
  1. In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.

MORE TO READ

Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

Bitter greens are an elegant foil to the sweetness of onions and green peas.


  • 1 bay leaf
  • 1 cinnamon stick
  • 1 ⁄2 cup grated Caribbean cocoa stick (or equal amount of ground and roasted cacao nibs)
  • 1 cup whole milk
  • 1 tbsp. sugar
  • 1 tbsp. cornstarch mixed with 1 Tbsp. water
  • 2 tsp. vanilla
  1. In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.

MORE TO READ

Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

Bitter greens are an elegant foil to the sweetness of onions and green peas.


  • 1 bay leaf
  • 1 cinnamon stick
  • 1 ⁄2 cup grated Caribbean cocoa stick (or equal amount of ground and roasted cacao nibs)
  • 1 cup whole milk
  • 1 tbsp. sugar
  • 1 tbsp. cornstarch mixed with 1 Tbsp. water
  • 2 tsp. vanilla
  1. In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.

MORE TO READ

Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

Bitter greens are an elegant foil to the sweetness of onions and green peas.


Watch the video: Home T u0026 Cocoa Tea u0026 Cutty Ranks - the going is rough ext. (August 2022).