Pumpkin Spiced Hot Cocoa
Part 1: Pumpkin Spice
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Methode- 48g Cinnamon
- 12g Ginger
- 12g Nutmeg
- 6g Clove
- Blend all of the spices together until evenly combined.
Part 2: Pumpkin Spiced Hot Cocoa
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Methode- 200g Whole Milk
- 40g deZaan Hot Chocolate Mix
- 3g Vanilla Extract
- 6g Pumpkin Spice
- Heat the milk to 65°C/149°F.
- Blend in the hot cocoa mix, vanilla extract, and pumpkin spice until smooth.
Part 3: Cinnamon Stick Cookie
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MethodeCookie:
- 170g All-Purpose Flour
- 42g deZaan True Gold Cocoa Powder
- 8g Cinnamon Powder
- 142g Confectioners' Sugar
- 149g Butter
- 85g Honey
- 9g Vanilla Paste
- 71g Egg Whites
Filling:
- 500g Pecans
- 250g Caramelized Sugar
- 2g Sea Salt
- 8g Vanilla Paste
- Sift the flour, cocoa powder, and cinnamon powder together. Set aside.
- In a bowl of a stand mixer, cream the confectioners' sugar, butter, honey, and vanilla paste with the paddle attachment. Mix until fully blended.
- Stream in the egg whites. Mix in the sifted dry ingredients. Reserve until needed.
- To make the filling, combine all of the ingredients in a blender. Blend until smooth for about 8 minutes. Reserve in a piping bag.
- To make the cookies, preheat the oven to 165°C/325°F.
- On a silicone-lined sheet tray, spread the cookie batter thin, into a 15cm/6in by 10cm/4in rectangle.
- Dust the top with cocoa powder and bake for 4 minutes.
- Working fast as soon as the cookie comes out of the oven, flip the cookie over. Along the 15cm/6in length of the cookie, pipe the filling in the center from one end to another, leaving room on both sides.
- Place a long chopstick on both ends of the cookie and roll inwards to form the cinnamon stick shape.
- Allow to cool and firm up before removing the sticks.
Part 4: Assembly
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Methode- Pumpkin Spice Hot Cocoa
- Whipped Cream
- Pumpkin Spice
- Cinnamon Cookie
- Place the hot cocoa in a desired serving cup.
- Place a dollop of whipped cream on the top and dust with pumpkin spice.
- Serve with a cinnamon stick cookie.
