Subj : Rebecka Winches Chacolet To : All From : Ben Collver Date : Mon May 13 2024 10:09:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rebecka Winche's Chacolet Categories: Beverages Yield: 1 Batch 1/3 c Cocoa nibs or cocoa powder 1 1/2 ts Cinnamon 1/2 ts Crushed red pepper flakes 1/2 c Sugar 1 ts Vanilla extract Cocoa Nibs Variation: Heat the cocoa nibs in a shallow pan for about two minutes. When they begin to look glossy, add the cinnamon and crushed red pepper and stir to combine. Remove from heat. Now it's time to grind your cocoa nibs and spice mix. We started this process in a molcajete and then transferred the mixture to a coffee grinder that we also use for grinding spices. In the coffee grinder the mixture turned into a solid paste. A dedicated spice grinder or a small food processor would also do the trick. Return the cocoa and spice mix to the pan. Add the sugar and vanilla extract. Stir over a low heat for 2-4 minutes until the sugar is completely integrated and the mixture is uniform in color and texture. Some clumps will form, especially at the bottom of the pan. Transfer the cooled mixture into a jar and label with the date. Store in a cool, dry, dark place. Cocoa Powder Variation: Add all the ingredients to a shallow pan. Stir over a low heat for 2-4 minutes until the sugar is completely integrated and the mixture is uniform in color and texture. Some clumps will form, especially at the bottom of the pan. Transfer the cooled mixture into a jar and label with the date. Store in a cool, dry, dark place. To make hot chocolate: Heat 1 c milk over a medium heat until steamy. Add 3 tb hot cocoa mix. Whisk over heat for another minute or two until it begins to simmer and mix is completely dissolved. Recipe by Marissa Nicosia Recipe FROM: MMMMM .