Stir together 2 cups milk, chopped Mexican chocolate, and vanilla
extract in a saucepan over low heat until chocolate melts and mixture is smooth.
Not exact matches
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla
extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean)
in a
saucepan over low heat and cook until just comes to a boil.
In a medium
saucepan over low heat, melt the butter, white chocolate, almond
extract and vanilla
extract, stirring constantly until completely melted.
Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa powder 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla
extract 1/4 teaspoon sea salt whipped cream for topping
In a medium
saucepan over low heat,
heat milk.
Heat oil, maple syrup, honey and vanilla extract in a small saucepan over low heat, just until warmed and mixture is thinned, about 3 or 4 minu
Heat oil, maple syrup, honey and vanilla
extract in a small
saucepan over low heat, just until warmed and mixture is thinned, about 3 or 4 minu
heat, just until warmed and mixture is thinned, about 3 or 4 minutes.
Meanwhile,
in a small
saucepan over medium -
low heat, add the coconut cream, coconut oil, and vanilla
extract, stirring to combine.
Combine the heavy cream and vanilla
extract in a small
saucepan over medium -
low heat.
In a large
saucepan,
over medium -
low heat, add milk, agave syrup, vanilla
extract, cinnamon and salt; stir to combine.
Make the bites:
In a small
saucepan over low heat, whisk together 5 tablespoons coconut oil, 2 tablespoons peanut butter, 4 tablespoons maple syrup, cocoa powder, vanilla
extract, and kosher salt until fully combined.
Combine milk, peppermint
extract, and white chocolate chips
in a small
saucepan set
over medium -
low heat.
Place almond milk, spices, and
extracts in a large
saucepan over medium
low heat.
Make the bites:
In a small
saucepan over low heat, whisk together 5 tablespoons coconut oil, 2 tablespoons peanut butter, 4 tablespoons maple syrup, cocoa powder, vanilla
extract, and kosher salt until fully combined.