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Hero Image Of DeZaan Chai Hot Cocoa
Part 1: Chai Spice
Zutaten
  • 10g Nutmeg
  • 5g Star Anise
  • 20g Ginger
  • 10g Fennel
  • 5g Cardamom
  • 15g Turmeric
  • 25g Cinnamon
  • 15g Black Pepper
Methode
  1. Blend all the spices together and store them in an air-tight container.
Part 2: Chai Hot Cocoa
Zutaten
Methode
  1. Heat the milk to 65°C/149°F.
  2. Blend in the hot cocoa mix and chai spice until smooth.
Part 3: Cocoa Gingerbread House
Zutaten
  • 700g All-Purpose Flour
  • 80g deZaan True Gold Cocoa Powder
  • 10g Ginger Powder
  • 8g Cinnamon Powder
  • 2g Nutmeg
  • 1g Clove
  • 6g Baking Soda
  • 6g Salt
  • 454g Butter (soft)
  • 400g Granulated Sugar
  • 100g Eggs
  • 15g Vanilla Extract

For the icing:

  • 454g Confectioners' Sugar
  • 113g Egg Whites (pasteurized)
Methode
  1. Sift the flour, cocoa powder, baking soda, salt, and spices. Set aside.
  2. Cream the butter and sugar. Mix in the eggs and vanilla extract.
  3. Add in the sifted dry ingredients and mix until just combined. Knead the dough together on the tabletop to ensure even mixing.
  4. Roll between two pieces of parchment to 0.65cm/0.25in. Chill the dough.
  5. Cut out the pieces for the house: 5cm/2in X 3.8cm/1.5in for the roof, 3.8cm/1.5in X 2.5cm/1in for the sides, 4cm/1.6in X 5cm/2in for the front and back. Cut a 1cm/0.4in X 1.6cm/0.6in slit in the center of the front and back pieces.
  6. Bake at 180°C/350°F for about 10–12 minutes.
  7. Allow the cookies to cool before assembling with the icing.
  8. To make the icing, whisk the egg whites to stiff peaks, and slowly add the confectioners' sugar. Mix until fully combined and stiff. Keep covered.
  9. Once iced, allow the icing to firm up overnight before using.
Part 4: Assembly
Zutaten
  • Chai Hot Cocoa
  • Gingerbread House
Methode
  1. Place the hot cocoa in a serving cup with a wide and straight-edged rim.
  2. Place the gingerbread house on the rim and serve.

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