Recipes tagged with « Spices »
Spiced Hot Cocoa Mix
Dry mix for hot chocolate, yields about 14 servings. Uses powdered coconut milk and brown sugar instead of milk powder and white sugar. Added cinnamon and pinch of cayenne for warmth and complexity. Cocoa and bittersweet dark chocolate provide richness. Cornstarch thickens the drink just right. Keeps in airtight container up to 2 months. Reheat milk, whisk in the mix until glossy, thickened, and steaming. Optional garnish ideas, raspberry marshmallows suggested. Practical tips on texture, substitutions, and doneness cues included.
Spiced Layer Cake With Dulce Frosting
A layered spiced cake, light yet dense with warm cinnamon, ginger, and nutmeg notes. Replacing some flour with almond meal for texture and swapping molasses with maple syrup to soften bitterness. Egg-whip aeration crucial for lift; folding flour gently retains air. Dulce de leche combined with mascarpone and whipping cream creates a luscious, stable frosting with richness and slight tang. Precise oven temp and toothpick test critical. Decorate with ginger snap stars for crunch contrast or opt for crystallized ginger pieces. A tactile, aromatic baking process rewarding patience and exactness.
Spiced Rum Eggnog Crème Brûlée
A creamy custard infused with warm spices and spiced rum. Uses less cream, increases the egg content slightly. Cinnamon and nutmeg retained but clove replaced with star anise for a twist. Brown sugar replaces half the granulated sugar. Cooked gently in a water bath at a slightly lower temperature. Topped with caramelized sugar for classic brûlée crunch. Requires chilling to set custard and allows flavors to meld. Four servings. A winter dessert with a boozy festive kick.
Spiced Beef Steaks
Beef steaks rubbed with a choice of two spice blends inspired by American and Asian flavors. Uses various cuts like sirloin or T-bone. Marinades combine dried herbs, ground spices, seeds, and oil. Beef rests briefly at room temperature before quick grilling. No nuts dairy gluten or eggs involved. Flavors range from smoky heat to aromatic seed-based profiles. Preparation and grilling times slightly varied for texture and infusing spices. Yields four servings. Suitable as a main course. Simple dry rub method. Emphasizes spice grinding and blending prior to cooking.