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deZaan Pumpkin Spiced Hot Cocoa
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deZaan Pumpkin Spiced Hot Cocoa

Pumpkin spiced hot cocoa served with whipped cream and a cinnamon stick cookie.
Prep Time8 minutes
Cook Time4 minutes
Course: Beverage
Cuisine: Dutch
Keyword: Hot Chocolate, Pumpkin
Difficulty: Easy
Brand: deZaan
Seasonal: Thanksgiving
Servings: 1 serving
Author: Talia Profet

Equipment

  • 1 Bowl
  • 1 Stand Mixer
  • 1 Stovetop
  • 1 Paddle Attachment
  • 1 Blender
  • 1 Piping Bag
  • 1 Oven
  • 1 Silicone-Lined Sheet Tray
  • 1 Serving Cup
  • 1 knife

Ingredients

Part 1: Pumpkin Spice

  • 48 g Cinnamon
  • 12 g Ginger
  • 12 g Nutmeg
  • 6 g Clove

Part 2: Pumpkin Spiced Hot Cocoa

Part 3: Cinnamon Stick Cookie

Cookie

Filling

  • 500 g Pecans
  • 250 g Caramelized Sugar
  • 2 g Sea Salt
  • 8 g Vanilla Bean Paste

Part 4: Assembly

  • Pumpkin Spice Hot Cocoa
  • Whipped Cream
  • Pumpkin Spice
  • Cinnamon Cookie
US Customary - Metric

Instructions

Part 1: Pumpkin Spice

  • Blend all of the spices together until evenly combined.

Part 2: Pumpkin Spiced Hot Cocoa

  • 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

  • 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

  • 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.