Dawn in collaboration with the 'Master of Spices', Lior Sercarz at La Boite NY developed these freshly ground spices specifically for cocoa. Lior sources with extreme care and without compromise to compliment your morning coffee.
This blend highlights the sweet aroma and clean brightness of orange blossoms and has a slightly peppery taste. Dark cacao (cocoa) powder, often the choice of Cordon Bleu chefs, is a must in this recipe.
Ingredients: dark cacao powder, cane sugar, orange blossom, pepper, and spices
Directions - add 1 to 1 1/2 tablespoons directly into a and fill with hot milk or a coffee drink, but I suggest making this into a sauce that more than doubles the volume!
Follow this simple recipe-
Hot Chocolate Sauce:
- 2 - Tablespoons spiced cocoa mix (cane sugar in the mix)
- 2 - Tablespoon (1 fluid oz) boiled water
- Mix quickly with a wire whip or fork
Add Milk - 1 - 1/2 cups whole or alternative milk heated but not boiled. Pour into sauce, stir and enjoy.
Sauce Servings: 2
Net Wt: 10 ozs / 16-32 servings