1FOR THE CINNAMON WHIPPED CREAM: Chill your bowl and beaters in the freezer for 20 minutes.
Pour a cup of heavy cream into the chilled bowl and beat until it just starts to thicken. Add in the powdered sugar, cinnamon and the vanilla and continue to beat until thick.
Cover and keep cold in your fridge until ready to use.
2FOR THE HOT CHOCOLATE: In a medium saucepan add the sugar, unsweetened cocoa powder, spices, salt and water. Bring to a boil, whisking until the sugar has dissolved.
3Remove off of the heat and add in the whole milk and heavy cream. Whisk and return the pan to your stove and heat through over medium heat. DO NOT re-boil.
4Once hot, pour into mugs and serve with a dollop of cinnamon whipped cream and a dusting of ground cinnamon.