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.

Mexican Hot Chocolate

INGREDIENTS

• 1 Scoop Cappuccine Chocolate Decadence mix

• 1 Scoop Cappuccine Cinnamon Bun mix

• 14 fl oz (125mL) steamed milk or hot water

INSTRUCTIONS

1. Stir until dissolved.

2. Top with whip cream and sprinkle with cinnamon.

3. Serve and enjoy!

Mexican Hot Chocolate

INGREDIENTS

• 4 tbsp (2oz) Torani Sweet Heat Syrup

• 2 cups milk

• 2 tablespoons unsweetened cocoa powder

• 1 teaspoon ground cinnamon (plus a sprinkle more for the top)

• 1 teaspoon vanilla extract

• 2 ounces bittersweet chocolate

• Mini marshmallows and cinnamon sticks to garnish

INSTRUCTIONS

1. Bring a medium-sized saucepan to medium heat.

2. Add the milk, cocoa powder, and Torani Sweet Heat Syrup.

3. Whisk together until the cocoa powder is dissolved, then add in the cinnamon, vanilla extract, and the bittersweet chocolate.

4. Whisk continuously until the chocolate has completely melted and the mixture is hot, but not boiling.

5. Remove the saucepan from the burner, and divide the hot chocolate into 2 mugs.

6. Serve with mini marshmallows, an extra sprinkle of cinnamon, and cinnamon sticks for stirring. Enjoy!