By chef Talia Profet
Chai spiced hot cocoa.
Part 1: Chai Spice
Ingredients
- 10g Nutmeg
- 5g Star Anise
- 20g Ginger
- 10g Fennel
- 5g Cardamom
- 15g Turmeric
- 25g Cinnamon
- 15g Black Pepper
Method
- Blend all the spices together and store them in an air-tight container.
Part 2: Chai Hot Cocoa
Ingredients
- 227g Milk
- 40g deZaan Hot Cocoa Mix
- 6g Chai Spice
Method
- Heat the milk to 65°C/149°F.
- Blend in the hot cocoa mix and chai spice until smooth.
Part 3: Cocoa Gingerbread House
Ingredients
- 700g All-Purpose Flour
- 80g deZaan True Gold Cocoa Powder
- 10g Ginger Powder
- 8g Cinnamon Powder
- 2g Nutmeg
- 1g Clove
- 6g Baking Soda
- 6g Salt
- 454g Butter (soft)
- 400g Granulated Sugar
- 100g Eggs
- 15g Vanilla Extract
For the icing:
- 454g Confectioners’ Sugar
- 113g Egg Whites (pasteurized)
Method
- 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
Ingredients
- Chai Hot Cocoa
- Gingerbread House
Method
- Place the hot cocoa in a serving cup with a wide and straight-edged rim.
- Place the gingerbread house on the rim and serve.