Cleo Coyle’s Mocha Dipped
Rum Macaroons
Text and photos (c) 2011 by Alice Alfonsi who writes The Coffeehouse Mysteries as Cleo Coyle with her husband, Marc Cerasini

Servings: Makes about 20 cookies

 

Photo: (c) Alice Alfonsi

Ingredients:

For cookies:
2-3/4 cups sweetened flaked coconut
1/3 cup sugar
3 Tablespoons flour
¼ teaspoon salt
2 extra large egg whites
1 teaspoon vanilla extract
2 teaspoons rum extract or 1 Tablespoon dark rum

For mocha glaze:
1/2 cup brewed coffee
1-1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
1 teaspoon rum extract

(1) Mix dough: Measure out dry ingredients. In a separate bowl, fork-whip egg whites with vanilla and rum extract (or dark rum). Combine wet and dry ingredients, stirring until dry ingredients are completely moistened. If you are using the extract, you can bake the cookies right away. For a more amazing cookie, use real rum. Note: if you are using real rum, then you must transfer the mixture to a covered plastic container and allow it to rest in the refrigerator overnight. Macerating like this will allow the flavors to fully develop; otherwise, the rum flavor will be very weak. While the rum extract version of this cookie is quite good, the real rum macaroons will give you a more powerful flavor and the cookie centers will stay moister longer (as long as you store finished macaroons in an airtight container).

(2) Form & bake: Preheat oven to 350º F. To prevent cookies from sticking, line baking sheet with parchment paper or coat with cooking spray. The forming of the macaroon is the most important step. You want the coconut mixture to be really packed together. Some bakers use scoops. I simply use the rounded tablespoon from my measuring set (see photo). If you have no such utensil, then drop dough by spoonfuls onto the prepared baking sheet and use clean fingers to form tight little pyramids. Bake for about 20 minutes. You are watching for edges and tops to lightly brown (see photo). This will give you the perfect, slightly crunchy outside and soft, chewy inside that is the perfect macaroon.

(3) Mocha dipping: In a microwave safe bowl, mix brewed coffee, chocolate chips, vanilla, and rum. Heat in microwave for 15 seconds. Remove and stir. Repeat until chocolate is melted. Whisk until smooth. Dip tops of macaroons in mocha glaze. Cleo’s Note: There’s really no need to wait for this mocha glaze to dry. I serve the cookies with the chocolate still moist and glistening—delicious! 

To download more of Cleo’s recipes, sign up to win free coffee, or learn about Cleo’s national bestselling Coffeehouse Mysteries, visit her online coffeehouse at: http://www.CoffeehouseMystery.com

 

Posted by Janet Rudolph at 12:01 PM No comments:  

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Labels: Cleo Coyle, Coffeehouse Mysteries, Mocha Dipped Rum Macaroons

Monday, December 12, 2011

Cocoa/Hot Chocolate Recipes & Variations: National Cocoa Day

 

Vintage Cadbury Chocolate Ad

Today is National Cocoa Day, and it's blustery out there, so be sure and try one of these recipes to warm you up! I always post on National Cocoa Day, and this is an updated post with some new recipes. Cocoa or Hot Chocolate, whatever you call it, it's great!

In 2009, I posted several brands of cocoa that I enjoy, plus links and recipes. You'll definitely want to take a look. And, remember, using the best ingredients will result in the best cocoa/hot chocolate!

Following are some variations on classic Hot Cocoa/Hot Chocolate. Some recipes are for one, some for four, and some for a crowd.  Some use cocoa powder, some use chocolate bars, but all are delicious. If you have a favorite cocoa recipe, comment below with a link!


Peppermint Hot Chocolate

Ingredients 
1 cup milk
1/2 cup cream
1 tablespoon Madegascar vanilla 
3/4 cup granulated sugar
8 ounces 75-85% cacao chocolate, chopped
1 teaspoon salt
1/4 teaspoon peppermint oil

Directions: Add milk, cream, vanilla and sugar to a pot and place over medium heat. When milk mixture is hot, add the chopped chocolate and stir constantly. Continue stirring, adding remaining ingredients. When mixture is starting to simmer, take off heat and serve.

Eggnog Hot Chocolate
What would the holidays be without eggnog? Try this and let me know what you think!

Ingredients:
1 egg
3/4 cup milk
1/2 cup water
3 tablespoons Unsweetened Dark Cocoa powder
1/2 teaspoon ground nutmeg

Directions: In blender or processor,  combine egg, milk, water, cocoa and nutmeg, blend until well mixed. Transfer mixture to top of a double boiler. Hear stirring occasionally, until mixture is steaming. Do not boil.

Argentinian Hot Chocolate 
Ingredients:
4 cups whole milk
1/4 cup sugar
1 tsp Madegascar or Mexican Vanilla
4 ounces good quality dark chocolate, broken into 1 ounce pieces

Directions: Heat milk, sugar and vanilla in a pan until almost boiled. Remove from heat and divide  into 4 mugs. Immediately, pop a piece of chocolate in each mug. It will melt and have a fabulous taste.

Mexican Hot Chocolate

Ingredients:
2 teaspoons good-quality ground DARK cocoa
1 teaspoon sugar, plus extra to taste
¼ teaspoon ground cinnamon
½ teaspoon ground almonds. You can add more if you want a thicker texture
1 cup milk

Directions: Mix all the ingredients, except the milk, together in an empty, clean glass jar. Shake until completely combined. Heat the milk in a pan and add the chocolate mix. Bring to a boil and reduce the heat. Simmer for about 2 minutes, stirring constantly; use a small whisk to froth the milk. Serve hot.

Mexican Hot Chocolate II

Ingredients
5  ounces dark Mexican Chocolate
2 tablespoons honey
1/4 cup hot water
Pinch of salt
1 tsp instant coffee
2 cups whole milk
1 egg (optional)
1/4 tsp Mexican vanilla extract
1 dried red chile pepper, smashed
Ground cinnamon for sprinkling

Directions: In saucepan over medium-low heat, add Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for another minute. Carefully stir in the milk and let sit over low heat until chocolate is too warm to touch. In a bowl, beat egg until frothy. Add vanilla extract and beat in well. Pour the hot chocolate mixture over the frothed egg and beat for about 15 seconds. (until you have about foam on top) Pour into mugs. Sprinkle mugs with ground cinnamon and shaved chocolate.

Honey Hot Chocolate   
The flavor of your cocoa will change with the variety of honey. Try lavender honey, sage, wildflower. I get my honey from Beekind that has so many local varieties, but also has international honeys. Available in Sebastopol and the Ferry Building in San Francisco, plus internet.

Ingredients
4 tablespoons cocoa powder
4 tablespoons honey
4 cups milk

Directions: Combine ingredients in a medium-size sauce pan. Heat over low heat, stirring occasionally until hot.

Hot Chocolate with Brown Sugar

Ingredients:
4 oz unsweetened chocolate
1/3 cup water
4 cups hot milk
3/4 cup brown sugar, packed
dash of salt

Preparation: In a double boiler (or saucepan over a saucepan), melt the chocolate and water together. Slowly mix in milk, sugar and salt. Whisk until chocolate is smooth and blended.

Parisian Warm Chocolate
I'm not sure where I found this recipe, but it works! Anything French works! Lots of varieties on this. Experiment!

Ingredients:
1 cup whole milk
1/3 heavy cream
1/4 cup sugar
6 oz chocolate- 65-75% cacao chocolate, chopped 

Directions: Simmer the milk, cream and sugar together until just boiling. Stir in the chocolate until melted. Don't let it boil. Serve warm in mugs.

Spicy White Hot Chocolate

Ingredients
4 cups milk
7 oz. good white chocolate (Guittard, Ghirardelli), chopped
1 egg, beaten
¼ tsp cayenne pepper
½ tsp ground cinnamon

Directions: Put white chocolate in medium metal bowl or saucepan over another saucepan of  simmering water, or in the top half of a double boiler. Melt the chocolate, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in the egg until smooth. Gradually whisk in one cup of the milk until completely incorporated (2-3 minutes). Gradually whisk in remaining milk, and heat until hot, but not simmering. Put in mugs and sprinkle with cinnamon or chocolate.

Peppermint White Chocolate Cocoa (is that redundant?)

Ingredients:
8 oz white chocolate, chopped
3 1/2 cups whole milk
6 hard peppermint candies, crushed fine
1/2 tsp peppermint extract
2/3 cup whipping cream

Directions: Beat chilled cream with crushed mints until stiff peaks form. Refrigerate for about an hour. Heat milk to a simmer, them mix in chocolate, whisking until chocolate is melted and smooth. Add mint extract and stir through. Pour into mugs and top with minty whipped cream.

Candy Cane Cocoa   
variation on recipe from Sean Paajanen About.com

Ingredients:
4 cups whole milk
3 ounces 60-85% cacao chocolate, chopped
4 red and white striped peppermint candies crushed
4 small red and white striped candy canes
whipped cream

Directions: In a sauce pan bring milk to a simmer. Add chocolate and crushed candies. Whisk until smooth. Divide hot cocoa between mugs and garnish with whipped cream and serve with a candy candy stirring stick. 
Pumpkin Pie Cocoa from Pattie Tierney

Cocoa in a Jar: Great for gifts or just to have on hand.

Elena Santangelo's Hot Cocoa Mix: 
5 parts nonfat dry milk, 2 parts sugar, 1 part cocoa, 1 part vanilla or hazelnut flavored creamer.
To that you can add all sorts of flavorings, cinnamon, etc.
3 Tbsps. per mug and no saucepans to clean. 

About the photo: This Vintage Advertisement for Cadbury Cocoa is special to me. First, my niece-in-law is a descendent of the founders of Cadbury Chocolate company. Second, my sister, Judie Siddall, is the President of the Transferware Collectors Club and sells antique blue and white transferware (pottery), similar to what is pictured in this advertisement, although, her wares are much older. She can be found at Merlin Antiques.  And, we all like chocolate, so it's all in the Family!