Homemade Hot Cocoa with Fresh Whipped Cream for Two

 Hot Cocoa...Homemade Whipped Cream...Need I Say More?

Hot Cocoa:
Makes 2 Big Mugs


2 1/2 C. Milk (Anything from Skim to Whole will work just fine)
1/4 C. Cocoa Powder
1/4 C. Sugar
A Dash of Cinnamon

Combine ingredients in a medium saucepan over medium low heat. Stir often and heat slowly to ensure that the milk doesn't get scorched. Stir well and make sure that all of the clumps of cocoa powder have dissipated and that the sugar is dissolved. Once the cocoa is thoroughly heated pour it into mugs leaving about 1/2" of headspace for the whipped cream. Top with as much whipped cream as will fit and sprinkle with cinnamon or cocoa powder.

Whipped Cream:
Makes a pretty big batch, but c'mon...you know you'll find a way to use it up.

8 oz. Container of Heavy Cream
1 to 2 Tbsp. of Powdered Sugar (See Tip for How to Make!)
1 Small Pinch of Salt
1/2 Tsp. Vanilla

Combine ingredients in mixing bowl and mix on high (using the whisk attachment if you have one). Continue to beat until soft peaks form. Be careful not to over mix or you could end up with butter! Remove the whisk attachment or beaters and lick clean. Store left over whipped cream in the refrigerator and re-whip if the leftovers go flat.


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