HOT COCOA
A dash of cayenne pepper makes all the difference in Alton Brown's Hot Cocoa recipe, from Good Eats on Food Network.
Provided by Alton Brown
Categories beverage
Time 5m
Yield 5 1/2 cups dry mix
Number Of Ingredients 7
Steps:
- Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
- Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.
COCOA CHILI
Cocoa in chili? Yes, indeed. It lends a deep, rich flavor to the chili and will leave your guests wondering what the secret ingredient was. This recipe is from the "Betty Crocker Country Favorites" Cookbook.
Provided by senseicheryl
Categories Onions
Time 1h35m
Yield 4 bowls of chili, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
- Stir in remaining ingredients except beans, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
- Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
COCOA COFFEE
This is so simple and so good. There are lots of fancied-up versions of this out there, but this is how I make mine. The kids like it too. I know, kids shouldn't have coffee....but if I want any peace, they get theirs too! The coffee amount depends on the size of your mug. I also brew my coffee kind of strong, but use your normal coffee. The cook time is time to brew your coffee. Enjoy!
Provided by Amanda Beth
Categories Beverages
Time 11m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put hot chocolate mix and Equal in the bottom of the cup.
- Add coffee.
- Stir and enjoy!
Nutrition Facts : Calories 118.9, Fat 1.2, SaturatedFat 0.7, Cholesterol 0.3, Sodium 147.6, Carbohydrate 24.6, Fiber 1, Sugar 21.3, Protein 2.2
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11 HEALTH AND NUTRITION BENEFITS OF COCOA POWDER
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Estimated Reading Time 8 mins
- Rich in Polyphenols That Provide Several Health Benefits. Share on Pinterest. Polyphenols are naturally occurring antioxidants found in foods like fruits, vegetables, tea, chocolate and wine.
- May Reduce High Blood Pressure by Improving Nitric Oxide Levels. Cocoa, both in its powdered form and in the form of dark chocolate, may be able to help lower blood pressure (2).
- May Lower Your Risk of Heart Attack and Stroke. In addition to lowering blood pressure, it appears that cocoa has other properties that may reduce your risk of heart attack and stroke (1, 4, 5).
- Polyphenols Improve Blood Flow to Your Brain and Brain Function. Several studies have found that polyphenols, such as those in cocoa, may reduce your risk of neurodegenerative diseases by improving brain function and blood flow.
- May Improve Mood and Symptoms of Depression by Various Means. In addition to cocoa’s positive impact on age-related mental degeneration, its effect on the brain may also improve mood and symptoms of depression (2).
- Flavanols May Improve Symptoms of Type 2 Diabetes. Though overconsumption of chocolate is certainly not good for blood sugar control, cocoa does, in fact, have some anti-diabetic effects.
- May Aid Weight Control in Many Surprising Ways. Somewhat paradoxically, cocoa intake, even in the form of chocolate, may help you control your weight.
- May Have Cancer-Protective Properties. Flavanols in fruits, vegetables and other foods have attracted a great deal of interest due to their cancer-protective properties, low toxicity and few adverse side effects.
- Theobromine and Theophylline Contents May Help People With Asthma. Asthma is a chronic inflammatory disease that causes obstruction and inflammation of the airways and can be life-threatening (38, 39).
- Antibacterial and Immune-Stimulating Properties May Benefit Your Teeth and Skin. Several studies have explored the protective effects of cocoa against dental cavities and gum disease.
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