spiced mexican hot cocoa w/ cinnamon whipped cream
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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. :)
yield
4 (depending on mug sizes)
prep time
10 Min
cook time
5 Min
method
Stove Top
Ingredients For spiced mexican hot cocoa w/ cinnamon whipped cream
- CINNAMON WHIPPED CREAM
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1 cheavy whipping cream
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2 Tbsppowdered sugar
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1/2 tspground cinnamon
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1/2 tspvanilla extract
- HOT CHOCOLATE
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1/4 cunsweetened cocoa powder
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1/2 csugar
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1/2 tspground cinnamon
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1/8 tspground ginger
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1 pinchkosher salt
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1 pinchcayenne pepper
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1 pinchallspice
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1/3 cwarm water
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2 cwhole milk
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2 cheavy cream
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1 Tbspvanilla extract
How To Make spiced mexican hot cocoa w/ cinnamon whipped cream
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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Spiced Mexican Hot Cocoa w/ Cinnamon Whipped Cream:
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