deZaan Pumpkin Spiced Hot Cocoa
Pumpkin spiced hot cocoa served with whipped cream and a cinnamon stick cookie.
Servings: 1 serving
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
- 200 g Whole Milk
- 40 g deZaan Ghana 55% Dark Drinking Chocolate
- 3 g Prova Gourmet Madagascar Bourbon Vanilla Extract
- 6 g Pumpkin Spice
Part 3: Cinnamon Stick Cookie
Cookie
- 170 g All-Purpose Flour
- 42 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 8 g Cinnamon Powder
- 142 g Confectioners' Sugar
- 149 g Butter
- 85 g Honey
- 9 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 71 g Egg Whites
Filling
- 500 g Pecans
- 250 g Caramelized Sugar
- 2 g Sea Salt
- 8 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
Part 4: Assembly
- Pumpkin Spice Hot Cocoa
- Whipped Cream
- Pumpkin Spice
- Cinnamon Cookie
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.