@ngwane.123:

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Saturday 29 August 2026 20:52:12 GMT
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teeman.nzuza
Teeman nzuza :
❤️❤️❤️Waze wamuhle bbz izibuke nje naw
2026-08-29 20:57:17
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khumbulanijila
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2026-08-29 21:52:20
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chai hot cocoa ☕️ serving up rich European-style hot chocolate in my @YETI mugs today, and honestly, it’s exactly the kind of comfort I needed. #YETIPartner The chocolate is thick, velvety, and just the right amount of indulgent. I topped it with these chai-flavored marshmallows that melt slowly and make the whole thing smell amazing. There’s something about the mix of warm spices and deep chocolate that just feels like a hug. Simple moments like this make the day feel a little softer. It might be a little early for hot chocolate but the weather’s cold so I say perfectly timed RECIPE 1. Combine 1/3c powdered sugar, 3 tbsp cornstarch, 1 tbsp chai spice. Grease an 8x8 cake pan with non stick spray, then heavily dust with about half cornstarch mixture. Set aside. 2. Add 1/2c water to the bowl of a stand mixer, sprinkle over with 3 packets of powdered gelatin. Whisk with the stand mixer for 1 minute on low.  3. In a medium saucepan, add 1/2c water, 1 cup light corn syrup, and 1.5c sugar. Bring to a boil over medium-high heat and cook to 240F. Then let sit for 5 minutes off heat.  4. Turn mixer speed to medium-high and stream in the syrup along the side of the bowl slowly. Add 2 more tbsp chai powder and 1 tsp kosher salt. Then whip on high speed for 5-10 minutes. Transfer marshmallow quickly to the cake pan. Smooth to an even layer and let set overnight uncovered.  5. Then sprinkle with the remaining corn starch mixture turn it out onto a cutting board and cut into large marshmallows. 6. Bring 6 cups of whole milk to a simmer, then whisk in 1 cup powdered sugar, 3/4 cup cocoa powder, 1 tsp sea salt, and 16 oz chopped 70% dark chocolate. Whisk to combine. Serve with marshmallows.
chai hot cocoa ☕️ serving up rich European-style hot chocolate in my @YETI mugs today, and honestly, it’s exactly the kind of comfort I needed. #YETIPartner The chocolate is thick, velvety, and just the right amount of indulgent. I topped it with these chai-flavored marshmallows that melt slowly and make the whole thing smell amazing. There’s something about the mix of warm spices and deep chocolate that just feels like a hug. Simple moments like this make the day feel a little softer. It might be a little early for hot chocolate but the weather’s cold so I say perfectly timed RECIPE 1. Combine 1/3c powdered sugar, 3 tbsp cornstarch, 1 tbsp chai spice. Grease an 8x8 cake pan with non stick spray, then heavily dust with about half cornstarch mixture. Set aside. 2. Add 1/2c water to the bowl of a stand mixer, sprinkle over with 3 packets of powdered gelatin. Whisk with the stand mixer for 1 minute on low. 3. In a medium saucepan, add 1/2c water, 1 cup light corn syrup, and 1.5c sugar. Bring to a boil over medium-high heat and cook to 240F. Then let sit for 5 minutes off heat. 4. Turn mixer speed to medium-high and stream in the syrup along the side of the bowl slowly. Add 2 more tbsp chai powder and 1 tsp kosher salt. Then whip on high speed for 5-10 minutes. Transfer marshmallow quickly to the cake pan. Smooth to an even layer and let set overnight uncovered. 5. Then sprinkle with the remaining corn starch mixture turn it out onto a cutting board and cut into large marshmallows. 6. Bring 6 cups of whole milk to a simmer, then whisk in 1 cup powdered sugar, 3/4 cup cocoa powder, 1 tsp sea salt, and 16 oz chopped 70% dark chocolate. Whisk to combine. Serve with marshmallows.

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