Vandaag's Dutch East Cocoa
Vandaag's Dutch East Cocoan is a gluten free main course. One portion of this dish contains approximately 44g of protein, 205g of fat, and a total of 3745 calories. This recipe serves 1. This recipe covers 60% of your daily requirements of vitamins and minerals. A mixture of brown sugar, powdered ginger, powdered milk, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the hot cocoa mix you could follow this main course with the Hot Cocoa Mousse as a dessert. From preparation to the plate, this recipe takes about 15 minutes.
If you want to garnish with kaffir-maple whipped cream, put maple syrup in a sealable jar with kaffir lime leaves and infuse for 24 hours. After infusing, remove lime leaves and add maple to heavy cream. Whip with an electric mixer or in an ISI Whip canister. Whipped cream can be stored, refrigerated, overnight.
To make spicy hot cocoa mix, add Dutch cocoa, sugar, powdered milk, brown sugar, salt, cayenne, cinnamon, and ginger to a large mixing bowl.
Whisk until evenly mixed.
To make drink, heat milk and spicy hot cocoa mix in a medium saucepan, whisking constantly until very hot.
Remove from heat, add Drambuie and Bols Genever.
Serve in a mug with kaffir-maple whipped cream if desired.