Puff Pastry Cinnamon Sticks & Mexican Hot Cocoa (by Today’s Nest) The ingredients: For the hot cocoa 2 cups of milk 1 round (6 segments) Mexican chocolate 1/2 vanilla bean 1/4 teaspoon ground dried chili pepper 1/4 teaspoon ground cinnamon pinch of salt whipped cream For the cinnamon twists: 1 sheet puff pastry dough 3 tablespoon unsalted butter, melted 1/2 cup sugar 2 teaspoons ground cinnamon zest of 1/2 an orange The method: For the hot cocoa: Place the milk, chocolate, salt, ground chili, and cinnamon in a medium saucepan. Scrape the seed from the inside of the half of the vanilla bean and put them in the milk. Cook over medium heat until warmed and the chocolate is completely melted. Use the molinillo by quickly rolling back and forth between your palms until you get a thick frothy layer. Pour into two cups Top with whipped cream and a bit of crushed chili. Serve warm. For the cinnamon sticks: Preheat oven to 400. Place sugar, cinnamon, and orange zest in a small bowl and mix well. Spread the pastry dough out on a lightly floured surface. Brush entire pastry surface with melted butter. Sprinkle on cinnamon sugar. Flip pastry over and repeat butter and cinnamon sugar process. Cut pastry in thin strips about 1 cm wide. Grabbing ends in each hand twist gently in opposite directions. Place on parchment lined baking sheet. Bake until golden brown (about 20 min). Remove and allow to cool completely.
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Puff Pastry Cinnamon Sticks & Mexican Hot Cocoa (by Today’s Nest)

The ingredients:

For the hot cocoa

  • 2 cups of milk
  • 1 round (6 segments) Mexican chocolate
  • 1/2 vanilla bean
  • 1/4 teaspoon ground dried chili pepper
  • 1/4 teaspoon ground cinnamon
  • pinch of salt
  • whipped cream

For the cinnamon twists:

  • 1 sheet puff pastry dough
  • 3 tablespoon unsalted butter, melted
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • zest of 1/2 an orange

  • The method:

    For the hot cocoa:

    1. Place the milk, chocolate, salt, ground chili, and cinnamon in a medium saucepan.
    2. Scrape the seed from the inside of the half of the vanilla bean and put them in the milk.
    3. Cook over medium heat until warmed and the chocolate is completely melted.
    4. Use the molinillo by quickly rolling back and forth between your palms until you get a thick frothy layer.
    5. Pour into two cups
    6. Top with whipped cream and a bit of crushed chili.
    7. Serve warm.

    For the cinnamon sticks:

    1. Preheat oven to 400.
    2. Place sugar, cinnamon, and orange zest in a small bowl and mix well.
    3. Spread the pastry dough out on a lightly floured surface.
    4. Brush entire pastry surface with melted butter.
    5. Sprinkle on cinnamon sugar.
    6. Flip pastry over and repeat butter and cinnamon sugar process.
    7. Cut pastry in thin strips about 1 cm wide.
    8. Grabbing ends in each hand twist gently in opposite directions.
    9. Place on parchment lined baking sheet.
    10. Bake until golden brown (about 20 min).
    11. Remove and allow to cool completely.

Source: Flickr / olivenine

61 Notes/ Hide

  1. coilpotter reblogged this from phoenix-legend
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  7. the-sugoi-gatsby reblogged this from theantidote and added:
    wow this looks tasty
  8. thejavaman reblogged this from screw-it-and-eat-everything and added:
    I need this. Right now.
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