Mexican Hot Chocolate Cookies

INGREDIENTS

Cookie Dough:

• 12 Tbsp. melted butter

• 1/2 cup cocoa powder

• 2 Tbsp. Monin Black Sugar Syrup

• 1 cup granulated sugar

• 1 egg

• 3 pumps Monin Habanero Concentrated Flavor

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 tsp. cinnamon

Savory Cinnamon and Sugar Mix:

• 1 cup granulated sugar

• 1/4  cup cinnamon

• 1 tsp. salt

INSTRUCTIONS

1. Preheat oven to 350° F and line two sheet pans with parchment paper or silpads.

2. In bowl of a stand mixer equipped the paddle attachment. mix cocoa powder, black sugar, and butter on low speed. Once incorporated, add the sugar and mix on medium-high speed until soft and fluffy.

3. Add the egg and the Habanero concentrated flavor on low speed and mix until fully incorporated.

4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. On medium speed, slowly add the dry ingredients into the wet.

5. Cover the dough and chill for 1-2 or until the dough is chilled.

6. Remove the dough from the fridge and roll into 1-inch balls. Toss the dough balls into the cinnamon and sugar mix then set on a baking sheet with 2 inches of space in between.

7. Place cookies into the center rack of the oven and bake for 15 minutes or until the bottoms are crispy.

8. Serve immediately or wrap the cookies and store at room temperature.

Black Sugar Panna Cotta

INGREDIENTS

• 1 Tbsp. water

• 2 tsp. unflavored gelatin powder

• 1 quart heavy cream

• 2/3 cup Monin Black Sugar Syrup

• Pinch salt

INSTRUCTIONS

1. Place the water in a small bowl and sprinkle the gelatin over the surface.

2. Let the gelatin stand for 5 minutes, and then microwave for 15 seconds to soften.

3. In a saucepan, warm the cream, black sugar syrup, and salt over medium-low heat until hot but not boiling.

4. Remove from heat and add softened gelatin and stir until dissolved and mixture is smooth.

5. Allow to cool until just warm, approximately 5-10 mins.

6. Strain the warm cream mixture through a fine mesh sieve and pour into prepared serving dishes.

7. Chill in refrigerator until firm, at least 2 hours. Once set, serve as desired.

Black Raven Milk Punch

INGREDIENTS

• 1 oz. Monin Black Sugar Syrup

• 3 oz. black tea

• 3 oz. milk

• 2 tbsp. tapioca bobas

INSTRUCTIONS

1. Fill serving glass full of ice.

2. Pour ingredients into serving glass in order listed.

3. Pour mixture into mixing tin and back into serving glass to mix.

4. Add garnish and serve.