spiced mexican hot cocoa w/ cinnamon whipped cream
My friend just came back from visiting family in Mexico, and she brought back this wonderful recipe! I tweaked it a little to make it my own, but it is soooo good! Perfect for a chilly day. :)
No Image
prep time
10 Min
cook time
5 Min
method
Stove Top
yield
4 (depending on mug sizes)
Ingredients
- CINNAMON WHIPPED CREAM
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- HOT CHOCOLATE
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 pinch kosher salt
- 1 pinch cayenne pepper
- 1 pinch allspice
- 1/3 cup warm water
- 2 cups whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
How To Make spiced mexican hot cocoa w/ cinnamon whipped cream
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Step 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.
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Step 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.
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Step 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.
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Step 4Once hot, pour into mugs and serve with a dollop of cinnamon whipped cream and a dusting of ground cinnamon.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Hot Drinks
Tag:
#Quick & Easy
Tag:
#For Kids
Ingredient:
Dairy
Method:
Stove Top
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