deZaan Chai Hot Cocoa
Chai spiced hot cocoa
Servings: 1 serving
Equipment
- 1 Blender
- 1 Air-tight Container
- 1 Oven
- 1 Whisk
- 1 Mixing Bowl
- 1 Parchment Paper
- 1 Scissors
- 1 Serving Cup (with a wide and straight-edged rim)
Ingredients
Part 1: Chai Spice
- 10 g Nutmeg
- 5 g Star Anise
- 20 g Ginger
- 10 g Fennel
- 5 g Cardamom
- 15 g Turmeric
- 25 g Cinnamon
- 15 g Black Pepper
Part 2: Chai Hot Cocoa
- 227 g Milk
- 40 g deZaan Ghana 55% Dark Drinking Chocolate
- 6 g Chai Spice
Part 3: Cocoa Gingerbread House
- 700 g All-Purpose Flour
- 80 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 10 g Ginger Powder
- 8 g Cinnamon Powder
- 2 g Nutmeg
- 1 g Clove
- 6 g Baking Soda
- 6 g Salt
- 454 g Butter (soft)
- 400 g Granulated Sugar
- 100 g Eggs
- 15 g Prova Gourmet Madagascar Bourbon Vanilla Extract
For the icing:
- 454 g Confectioners' Sugar
- 113 g Egg Whites (pasteurized)
Part 4: Assembly
- Chai Hot Cocoa
- Gingerbread House
Instructions
Part 1: Chai Spice
- Blend all the spices together and store them in an air-tight container.
Part 2: Chai Hot Cocoa
- Heat the milk to 65°C/149°F.
- Blend in the hot cocoa mix and chai spice until smooth.
Part 3: Cocoa Gingerbread House
- Sift the flour, cocoa powder, baking soda, salt, and spices. Set aside.
- Cream the butter and sugar. Mix in the eggs and vanilla extract.
- Add in the sifted dry ingredients and mix until just combined. Knead the dough together on the tabletop to ensure even mixing.
- Roll between two pieces of parchment to 0.65cm/0.25in. Chill the dough.
- 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.
- Bake at 180°C/350°F for about 10–12 minutes.
- Allow the cookies to cool before assembling with the icing.
- 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.
- Once iced, allow the icing to firm up overnight before using.
Part 4: Assembly
- Place the hot cocoa in a serving cup with a wide and straight-edged rim.
- Place the gingerbread house on the rim and serve.