Bags of Spices

THE HUGGINS FAMILY

Favorite Recipes

Search

Cinnamon

  • Cinnamon Chocolate-Coconut Ice Cream

    Cinnamon Chocolate-Coconut Ice Cream

    After a Mexican meal, there’s something comforting about settling in with a cool scoop of ice cream. Chocolate and coconut make this one rich and creamy, while cinnamon adds a gentle warmth to the finish. The cinnamon gives the chocolate a little of the familiar character of Mexican hot chocolate. For a bolder dessert, the optional ghost pepper or habanero variation brings a gradual, fruity heat.

    Ingredients

    • 1 (13.66 oz / 403 ml) can full-fat coconut milk
    • 1 cup (240 g) whole milk
    • ⅔ cup (135 g) granulated sugar, divided
    • ¼ cup (22 g) unsweetened Dutch-process cocoa powder
    • 1 tsp ground cinnamon (about 2.5 g)
    • about ⅞ oz (25 g) dark chocolate, finely shaved or chopped
    • 4 large egg yolks
    • ¼ tsp table salt
    • ½ tsp vanilla bean paste

    Directions

    Prepare the Chocolate Base

    In a medium saucepan, whisk together the cocoa powder, cinnamon, and ⅓ cup (about 67 g) of the sugar. Whisk in about ½ cup (120 ml) of the coconut milk until smooth. Heat over medium-low heat, whisking occasionally, until the mixture reaches about 150°F (66°C). Add the dark chocolate and stir until completely melted. Stir in the remaining coconut milk, whole milk, and salt.

    Prepare the Custard

    In a separate bowl, whisk the egg yolks with the remaining sugar until smooth. Slowly whisk some of the warm chocolate mixture into the yolks to temper them. Gradually whisk the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F (79°C). Do not let it boil. Remove from the heat and stir in the vanilla bean paste.

    Chill and Churn

    Cool the custard, then cover and refrigerate until thoroughly chilled, preferably at least 6 hours or overnight. Churn according to your ice cream maker’s instructions. Transfer to a freezer-safe container and freeze until firm enough to scoop.

    Yield: About 1 quart (950 ml).

    Notes

    Variations

    • Ghost Pepper or Habanero: For a spicy version, add 1 g fresh ghost pepper or 2 g fresh habanero to the chocolate base when it reaches about 150°F (66°C). Continue with the recipe. After tempering the yolks and returning them to the saucepan, heat gently until the pepper’s flavor and heat are noticeable. Strain out the pepper, return the custard to the saucepan, and cook to 175°F (79°C). The original chocolate-coconut recipe uses 1 g ghost pepper; 1.5 g gives a hotter result. Pepper heat varies, so remove it sooner for a milder flavor. Wear gloves when handling peppers.

    Serving Suggestions

    • Serve in small scoops after a Mexican meal.
    • Lightly dust each serving with ground cinnamon for extra aroma.

    Make-Ahead & Storage

    • The custard can be prepared up to 24 hours ahead and refrigerated before churning.
    • Store the finished ice cream in a tightly covered container in the freezer. Let it stand at room temperature for 5–10 minutes before scooping, if needed.
  • Baklava Ice Cream

    Baklava Ice Cream

    This Greek-inspired ice cream brings together the flavors and textures we love in baklava: honey, cinnamon, toasted pistachios and almonds, and crisp buttered phyllo. Keeping the phyllo and warm honey-lemon sauce separate from the frozen ice cream preserves their texture and lets everyone finish a scoop to taste.

    Ingredients

    Ice Cream Base

    • 2 cups (480 g) whole milk
    • 1 cup (240 g) heavy cream
    • 6 tbsp (75 g) granulated sugar, divided
    • 1½ tbsp (32 g) honey
    • 5 large egg yolks
    • ¼ tsp (about 0.6 g) ground cinnamon
    • ⅛ tsp table salt

    Toasted Nuts

    • ⅓ cup (45 g) shelled pistachios
    • ⅓ cup (30 g) sliced or slivered almonds

    Crisp Phyllo Clusters

    • 4 sheets phyllo dough, thawed
    • 2½ tbsp (35 g) unsalted butter, melted
    • 1 tbsp (13 g) granulated sugar
    • ¼ tsp ground cinnamon
    • pinch of table salt

    Warm Honey-Lemon Sauce

    • 2 tbsp (42 g) honey
    • 1½ tbsp (19 g) granulated sugar
    • 2 tbsp (30 g) water
    • 1 tsp (5 g) fresh lemon juice
    • 1 wide strip lemon zest
    • pinch of table salt

    Directions

    Prepare the Ice Cream Base

    Combine the milk, cream, honey, cinnamon, salt, and 3 tbsp (about 38 g) of the sugar in a saucepan. Heat until steaming but not boiling.

    Whisk the egg yolks with the remaining 3 tbsp (about 38 g) sugar. Gradually whisk some of the hot dairy mixture into the yolks, then return everything to the saucepan.

    Cook over medium-low heat, stirring constantly, until the custard reaches 170–175°F (77–79°C) and lightly coats a spatula. Strain into a clean container, chill over an ice bath, cover, and refrigerate for at least 6 hours or preferably overnight.

    Prepare the Nuts

    Heat the oven to 325°F (163°C). Toast the pistachios and almonds for 7–9 minutes, until fragrant and lightly colored. Cool completely, then chop into small pieces. Reserve a little for garnishing and refrigerate or freeze the remainder until needed.

    Prepare the Phyllo Clusters

    Heat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Combine the sugar, cinnamon, and salt.

    Brush the phyllo sheets lightly with melted butter, sprinkling each with a little cinnamon sugar. Tear or loosely crumple the sheets into bite-size clusters on the prepared pan.

    Bake for 9–13 minutes, until deeply golden and crisp. Cool completely and store airtight at room temperature.

    Churn and Finish

    Churn the cold custard according to your ice cream maker’s instructions, using a medium-firm ice cream setting if available. Add the chopped pistachios and almonds during the final minute of churning.

    Transfer to a freezer container and freeze for at least 6 hours, preferably overnight.

    Prepare the Honey-Lemon Sauce

    Combine the honey, sugar, water, lemon juice, zest, and salt in a small saucepan. Simmer gently for 2–3 minutes, then remove the lemon zest.

    Keep the sauce lightly warm, approximately 100–110°F (38–43°C).

    Serve

    Let the ice cream temper at room temperature for 8–10 minutes. Place a scoop in each serving dish and drizzle with 1–2 tsp of the warm honey-lemon sauce. Top with crisp phyllo clusters and the reserved toasted nuts, then serve immediately.

    Yield: About 1 quart (950 ml), 8 servings.

    Notes

    Preparation

    • Keep the phyllo clusters separate from the frozen ice cream and add them immediately before serving so they remain crisp.
    • The honey-lemon sauce should be lightly warm rather than hot so it does not melt the ice cream too quickly.

    Variations

    • Plain Honey: Omit the honey-lemon sauce and finish each scoop with a very light drizzle of plain honey.
    • Ghost Pepper Hot Honey: Drizzle ¼–½ tsp room-temperature Ghost Pepper Hot Honey over each scoop. The cold ice cream initially softens the heat, which builds as the ice cream melts.
    • No Sauce: Serve the ice cream with only the crisp phyllo and toasted nuts.

    Serving Suggestions

    • Drizzle each scoop with 1–2 tsp of warm honey-lemon sauce, then finish with crisp phyllo clusters and the reserved toasted nuts.

    Make-Ahead & Storage

    • The ice cream base can be prepared and refrigerated up to 24 hours before churning.
    • Store the finished ice cream in a tightly covered container in the freezer. Let it temper at room temperature for 8–10 minutes before scooping.
    • Store the cooled phyllo clusters in an airtight container at room temperature for up to 2 days.
    • Refrigerate the honey-lemon sauce in an airtight container for up to 1 week and rewarm it gently before serving.
  • Snickerdoodles (Bakery Style, Soft & Chewy)

    Snickerdoodles (Bakery Style, Soft & Chewy)

    These Snickerdoodles build on our “Fat Daddo’s” Master Bakery-Style Cookies, adapted into a classic cinnamon-sugar cookie with a soft, chewy center and lightly crisp edges. Cream of tartar gives them their signature tang and crackled surface, while a balanced sugar ratio keeps them light without losing that bakery-style richness. This version is adjusted for high-altitude baking at about 4,500 ft for consistent structure and controlled spread. For sea-level baking, see the Notes section for adjustments.

    Ingredients

    Dough

    • 1 cup (227 g) unsalted butter, softened
    • ½ cup (110 g) packed brown sugar
    • ¾ cup (150 g) granulated sugar
    • 1 large egg (50 g)
    • 1 large egg yolk (18 g)
    • 1½ tsp (7 g) vanilla extract
    • 1–2 tbsp (15–30 g) milk
    • 3 cups + 2 tbsp (375 g) all-purpose flour
    • 2 tsp (6 g) cream of tartar
    • 1 tsp (5 g) baking soda
    • 1 tsp (6 g) table salt
    • ½ tsp ground cinnamon (optional)

    Cinnamon Sugar Coating

    • ¼ cup (50 g) granulated sugar
    • 1½ tbsp ground cinnamon

    Directions

    Make the Dough

    In the bowl of a stand mixer or in a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 1–2 minutes.

    Add the egg, egg yolk, vanilla extract, and 1 tbsp (15 g) milk. Mix until smooth and slightly thickened, about 1 minute.

    In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and optional cinnamon.

    Finish the Dough

    Add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.

    The dough should be soft and slightly tacky, but not sticky. If the dough seems stiff after adding the flour, mix in the remaining 1 tbsp (15 g) milk.

    Prepare Coating

    In a small bowl, mix the granulated sugar and cinnamon.

    Portion, Coat, and Chill

    Portion the dough into 8 large cookies or up to 24 regular cookies.

    Roll each dough ball in the cinnamon sugar mixture until fully coated.

    Gently flatten each to about ¾–1 inch (2–2.5 cm) thick.

    Place on a parchment-lined baking sheet and refrigerate for at least 1 hour and up to 48 hours.

    For slightly more spread, let the dough sit at room temperature for 10–15 minutes before baking.

    Bake

    Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.

    Arrange cookies 2–3 inches (5–8 cm) apart.

    Bake large cookies for 11–14 minutes or regular cookies for 7–9 minutes, until edges are set and tops are crackled.

    Cool on the baking sheet for 10–15 minutes before transferring to a rack.

    Freeze for Later

    Portioned dough can be frozen before or after coating.

    Freeze on a tray until firm, then transfer to a freezer bag.

    Bake from frozen, adding 2–3 minutes to the baking time.

    Yield: 8 large cookies or up to 24 regular cookies.

    Notes

    Preparation

    • Cream of tartar is essential for the signature tang and texture—do not substitute.
    • Flattening before baking ensures even spread and classic snickerdoodle shape.
    • Chilling improves flavor and prevents excessive spreading.

    Variations

    • Warm Spice: Add ½ tsp nutmeg or cardamom.
    • Thicker Coating: Roll the dough in cinnamon sugar twice.
    • Browned Butter: Use browned butter with its lost water replaced for a deeper, nutty flavor.

    Serving Suggestions

    • Serve slightly warm for the softest centers.
    • Perfect with cold milk.
    • They pair especially well with our homemade Vanilla Bean Ice Cream.
    • Excellent for holiday baking and gifting.

    Make-Ahead & Storage

    • Dough can be refrigerated up to 48 hours.
    • Freeze dough up to 2 months.
    • Store baked cookies in an airtight container for 3–4 days.

    High Altitude

    • About 4,500 ft (1,370 m): Use the recipe as written.
    • Sea Level: Reduce the flour to 3 cups (360 g) and use only 1 tbsp (15 g) milk unless additional moisture is needed.