The first review I will be doing on The spice house is the Hot cocoa mix
The Mix I received was there resealable plastic bag/
They offer the Hot Cocoa Mix in a Glass jar or the resealable plastic bag and range from sizes and prices
In a glass jar
In a 1/2 cup shaker jar, net wt. 3.5 oz. In a 1 cup jar, net wt 7 oz
In a resealable plastic bag
1/2 cup refill bag, net wt. 3.5 oz.
4 oz. bulk bag
8 oz. bulk bag
16 oz. bulk bag
I mean who doesn’t love a good cup of hot cocoa? This is a big hit in my family’s house and we enjoyed the mix we got the blends and flavors were amazing I made the recipe that is provided on the package simple and easy to do and it taste great. I would highly recommend this to anyone who loves chocolate and Hot Cocoa this is one of the best mixes I have had and love everything about and the fact it’s made with natural ingredients if your a fan of Hot cocoa I would suggest you take a look at this company and see everything they have to offer and they prices a reasonable I know where I will be going in the future for my spices and can’t wait to try their other products they offer.
This hot cocoa mix is a blend of our high quality natural and dutched cocoas, both with a high cocoa butter content for smooth chocolate flavor. We add sugar and vanilla, so all you have to add is milk, water, or soy milk.
For 1 cup of cocoa, whisk 2 tablespoons cocoa mix with 1/4 cup hot water and stir well. Then, add 3/4 cup milk, heat and enjoy. Do not boil.
For a family-sized batch, whisk 1/2 cup cocoa mix with 1 cup hot water, and stir until smooth. Then, slowly add 4 cups milk, heat and serve. Do not boil.
Float some marshmallows on top and enjoy a little cup of heaven!
Hand-blended from: natural and dutched cocoa powders, sugar, vanilla powder, and salt (minimal amount of salt added for flavor enhancement). Sodium content: 8.64 mg per teaspoon; 0.23% sodium
Here is another Recipe you can use that is not on the package
Aztec Hot Chocolate
This recipe comes to us from the makers of Callebaut chocolate, considered one of the finest chocolate makers in the world.
- 1200 grams (just under 5 cups) whole milk
- 200 grams (about 4/5 cup) heavy cream
- 100 grams (heaping 1/4 cup) honey
- 2 whole star anise
- 1 stick cinnamon
- 2 vanilla beans
- 250 grams (about 2 cups) Callebaut Dark Chocolate 811
Pour milk, cream and honey in a saucepan. Bring to a boil. Add spices, vanilla bean (split and scraped) and chocolate to the saucepan. Stir with a whisk. Cover with plastic wrap and let set for 10 minutes. Strain out the spices and vanilla bean. Return hot chocolate to saucepan and bring back to a boil. Let set for another 10 minutes. Bring back to a boil and serve.
Note: Can be made ahead of time. After step 5, allow to cool. Store in refrigerator. Reheat to a boil and serve.
About The Spice House
Tom & Patty Erd
Owners of The Spice House, Tom and Patty Erd, are second generation spice merchants. Their business was founded by Patty’s parents, Ruth and Bill Penzey, Sr. in Milwaukee, Wisconsin in 1957. Patty grew up working in the shop. (To Patty, as a child, it seemed a pretty torturous way to earn an allowance but Patty’s perception has vastly changed about the business since she became an owner!) The senior Penzeys sold the business to their firstborn child and son-in-law in 1992 as they looked toward retirement. The credit for the creation of The Spice House, its principles and its dedication to quality, goes wholeheartedly to Bill and Ruth Penzey. As is normal in the next generation taking over, Patty and Tom wanted to take the company a bit further, honor the dedication to its principles, but put their mark on the company.
Patty and Tom opened the second Spice House in Evanston, Illinois in 1997, close enough to home and parental business consulting to be comfortable, yet far enough to feel it was their own adventure. The opening of the shop in Evanston had really nice coverage by both the Chicago Tribune and the Chicago Sun Times. Wonderful things happened in this new venture, including with the Evanston Small Business of the Year award in the year 2000 and a really nice morning segment on FOX news. The business continued to grow. Patty and Tom became members of wonderful organizations involved in the culinary arts, and participated in many programs combining restaurateurs and chefs with educational spice programs. They spoke for the Culinary Historians of Chicago, Slow Food, Les Dames d’Escoffier, and were selected by the American Institute of Food and Wine as participants in the Best of the Midwest Festival. They were on the circuit tour as educators for the AIWF, although their daily duties as shopkeepers limited them to mostly events in the Midwest. They lectured regularly at Kendall Culinary College in Evanston. Alton Brown taped a segment in the Evanston shop; he began at 7am and was dragged out by his cameramen at 7pm only because they were from Atlanta and their baseball team was playing in the World Series that night. The “fruitcake” episode on Alton Brown’s Good Eats show has now aired over 10 years in a row at Christmas time (Patty has delusions that she is just like Jimmy Stewart in “It’s a Wonderful Life”!). Be sure and watch this coming December.
The real Chicago store that Patty and Tom had dreamed about for many years while they operated only the Milwaukee shop opened in 2001. More wonderful things continued to happen. Now they fell into Mayor Daley’s “made in Chicago” category. (The mayor LOVED things made in Chicago) The Ethnic Chicago line of seasonings they created to reflect the background and favorite flavors of various immigrant groups brought from the homeland as they joined the “melting pot” of Chicago received a little more attention. Tom and Patty were invited to speak at a fancy surprise birthday party for Hizzoner Mayor Daley where some of the most famous Chicago chefs prepared food with these same ethnic blends. The special guest that dropped by at the end of the meal was none other than then President Bill Clinton who shook all of our hands at the chef table.
In 2002, Tom and Patty won the prestigious Good Eating award from The Chicago Tribune food section. Patty and Tom continue to have wonderful educational lecturing opportunities including the Newberry Library, the DePaul Geographical Society and the now nearby Cordon Bleu affiliated culinary college CHIC. They had radio interviews with WGN’s Dean Richards and Rick Kogan. They did several really nice interviews with Michele Norris on National Public Radio’s All Things Considered. Patty was featured as the spice expert on the new PBS show, Real Simple. Patty also served as a spice expert at the most recent IACP conference in Chicago. She sat on a panel with Madhur Jaffrey, Jill Norman and Nina Simmonds, some of the top spice experts in the world! Tom was on Channel 2’s Table for Two this November as a salt expert.
All these things add up to a wonderful surge of new business, but what Tom and Patty are the happiest doing, is to have a chance to have you let them show you how much of a difference good fresh spices can make in your cooking. As they say, the proof is in the pudding!
If you would like to order or find more information visit their website below!
Website > http://www.thespicehouse.com/
Facebook > https://www.facebook.com/thespicehouse