ET’S CLOVE and CINNAMON SUGAR with COCOA Drink MIX
How to Use Clove and Cinnamon Sugar with Cocoa: This versatile drink mix creates instant luxury hot chocolate with just the addition of hot liquid. For a classic hot chocolate, stir 2-3 tablespoons into 250ml of hot milk, whisking until smooth and frothy. For a dairy-free version, use oat, almond, or coconut milk. The mix also works beautifully stirred into coffee for a spiced mocha, or mixed with hot water for a lighter chocolate drink. Beyond beverages, try dusting over cappuccinos, sprinkling into chocolate cake batters, or mixing into whipped cream for a spiced chocolate topping. For an indulgent treat, use it to coat truffles or dust over chocolate desserts.
Luxury Spiced Hot Chocolate: Heat 250ml of whole milk in a saucepan until steaming but not boiling. In a mug, place 3 tablespoons of the clove and cinnamon cocoa mix. Add a splash of the hot milk and whisk vigorously to create a smooth paste, then gradually add the remaining milk, whisking constantly. Top with whipped cream and a light dusting of the cocoa mix, plus a cinnamon stick for stirring. For an adult version, add a splash of rum, brandy, or Baileys. This creates a restaurant-quality spiced hot chocolate that’s perfect for cold winter evenings or festive entertaining.
Spiced Chocolate Brownies: Melt 200g of dark chocolate with 180g of butter in a bain-marie. In a separate bowl, whisk 3 eggs with 200g of caster sugar until pale and thick. Fold in the melted chocolate mixture, then sift in 100g of plain flour and 3 tablespoons of the clove and cinnamon cocoa mix. Add 100g of chopped walnuts if desired. Pour into a lined 20cm square tin and bake at 180°C for 25-30 minutes until just set but still slightly gooey in the centre. Cool completely before cutting. The spiced cocoa mix adds incredible depth and warmth to these indulgent brownies, creating a sophisticated twist on the classic recipe.
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