COCOA TEA(SAINT LUCIA)
This is like a rich, thick blanket of goodness... each sip is almost like dreaming underneath a giant bar of ooey-gooey warm chocolate, says Sasha Martin. Enjoy!
Provided by Sharon123
Categories Beverages
Time 15m
Yield 2-4
Number Of Ingredients 6
Steps:
- Heat chocolate, water, sugar, and cinnamon stick over medium heat until melted and the cinnamon has infused into the mixture (about 5-10 minutes). Stir occasionally.
- Stir in the creamy milk.
- Fill your mug with a happy helping, then top with freshly grated nutmeg.
- Heavenly.
Nutrition Facts : Calories 427.4, Fat 34.5, SaturatedFat 21.4, Sodium 23.2, Carbohydrate 44.7, Fiber 11, Sugar 25.6, Protein 8.5
SCANDINAVIAN SAINT LUCIA WREATH AND BUNS (SAHRAMILEIPA, SAFFRANS
Make and share this Scandinavian Saint Lucia Wreath and Buns (Sahramileipa, Saffrans recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 55m
Yield 1 wreath
Number Of Ingredients 11
Steps:
- In large bowl, dissolve the yeast in the warm water. Scald the milk and add the butter to it; cool until the butter is melted and the mixture is lukewarm.
- Preheat oven to 250°F Lay the saffron threads on a piece of foil and place in the oven until toasted, about 5 minutes. Pulverize the toasted saffron with 1 teaspoon of the sugar, using a mortar and pestle or with the back of a spoon in a cup. Add 1 Tablespoon of the milk and butter mixture.
- Add the saffron mixture, milk and butter mixture, sugar, salt, raisins and eggs to the yeast. Beat until blended. Stir in half the flour and beat until smooth and satiny. Add the remaining flour gradually to make a stiff dough. Let stand for 15 minutes.
- Turn the dough out onto a lightly floured board. Knead for 10 minutes or until the dough is smooth and satiny. Place the dough in a clean, lightly oiled bowl. Turn the dough over to lightly oil the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
- SAINT LUCIA BRAIDED WREATH: Punch the dough down and divide into three parts. Shape each part into a ropelike stand about 36 inches long. Braid the strands by aligning them vertically and alternately crossing each outer strand over the center strand.
- Shape the braid into a circle and place on a greased or parchment covered baking sheet. Pinch the ends together where they meet to seal the strands and to conceal the beginning and end of the braid. Brush with the beaten egg. Let rise for about 45 minutes or just until puffy. Preheat oven to 375°F Bake for 20 to 25 minutes, until lightly browned, or until a wooden skewer inserted into the center of the dough comes out clean and dry. Cool on a rack. 1 large wreath.
- SAINT LUCIA BUNS: Cover two baking sheets with parchment paper.
- Punch the dough down and divide it into 32 parts. Shape each part into a rope about 8 inches long. Place two ropes side by side so they are parallel and touching each other. Curl all four ends toward the center to form a square with rounded corners. Place the buns on the parchment covered baking sheets. Let rise until puffy, about 30 minutes. Brush with beaten egg. Bake at 450°F for about 10 minutes, until golden. Cool on rack. 16 buns.
- Scandinavian Feasts Beatrice Ojakangas.
Nutrition Facts : Calories 3385.3, Fat 118.9, SaturatedFat 67.9, Cholesterol 904.1, Sodium 1559.8, Carbohydrate 506, Fiber 17, Sugar 145.2, Protein 77.9
TRINIDAD COCOA TEA
Found this gem on http://www.scharffenberger.com/. Sounds delicious! A decadent twist on hot cocoa! Servings are a guesstimate.
Provided by darthlaurie
Categories Beverages
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the ingredients for the chocolate mix and store in a glass jar with a tight lid.
- To make individual servings of cocoa tea, boil 1 cup of water and add 2 tablespoons of the cocoa mix.
- Stir well and bring to a boil.
- Remove the pot from the heat.
- Add milk and heavy cream to taste.
Nutrition Facts : Calories 2.9, Fat 0.1, Sodium 0.2, Carbohydrate 0.6, Fiber 0.4, Sugar 0.1
CHOCOLATE CHIP PANOOKIES
You'll love these giant chocolate chip cookies that are baked in mini pie tins. These giant ooey gooey "pan cookies" are served right when there hot out of the oven with a scoop of ice cream.
Provided by Cupcake-Princess
Categories Dessert
Time 25m
Yield 8 panookies, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees and grease 8 (4 inch) pie tins. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, and vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in chocolate chips and walnuts.
- Divide dough between prepared pie tins and place onto a baking sheet. Bake for 20 minutes. Serve panookies immediately with a scoop of ice cream.
Nutrition Facts : Calories 748.6, Fat 43.5, SaturatedFat 21.5, Cholesterol 107.5, Sodium 407.5, Carbohydrate 88.1, Fiber 3.8, Sugar 56.5, Protein 9
SAINT LUCIA BUNS - LUSSEKATTER - SAFFRON BUNS
A Swedish Tradition On 13 December the Swedes celebrate the Italian Saint Lucia with a remarkable enthusiasm, surpassing any Italian festivities devoted to the same lady. One mandatory constituent in the celebrations is a saffron-flavoured bun, in Swedish called a lussekatt, a "Lucia cat". The shape of this bun might vary somewhat, but is always based on bread designs dating back to earlier Christmas celebrations in Sweden. A Swedish Traditional Recipe from The Santesson Family, www.santesson.com
Provided by Margareta
Categories Yeast Breads
Time 1h8m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a pan and add the milk and the saffron.
- Warm the mixture to 37 oC (100 oF).
- Use a thermometer; the correct temperature is important!
- Pour the mixture over the finely divided yeast; then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 oC (72-75 oF).
- Mix into a smooth dough.
- Cover the dough with a piece of cloth and let it rise for 30 minutes.
- Knead the dough, divide it into 25-30 pieces and form each piece into a round bun.
- Let the buns rest for a few minutes, covered by a piece of cloth.
- Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. an S or double S. Regardless of the shape, the ends of the string should meet.
- Press a few raisins into the dough.
- Cover the"Lucia cats" with a piece of cloth and let them rise for 40 minutes.
- Whip the egg together with a few grains of salt, and paint the"Lucia cats" with the mixture.
- Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow.
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