Mexican Spiced Hot Cocoa + Homemade Cinnamon Whipped Cream

Deliciously spiced hot cocoa with a dollop of cinnamon whipped cream will warm you up on a chilly day! This recipe yields 4 servings depending on mug sizes.

Course Drinks & Adult Beverages

Cuisine Mexican

Keyword chocolate, Cinnamon, cocoa, drink

Prep Time 15

Cook Time 1

Total Time 16

Servings servings

Calories 821

Author Laurie McNamara

Ingredients

FOR THE CINNAMON WHIPPED CREAM:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract

FOR THE HOT COCOA:

1/4 cup unsweetened cocoa powder
1/2 cup granulated 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 teaspoon pure vanilla extract

Instructions

MAKE 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.

MAKE THE MEXICAN HOT COCOA:

In a medium saucepan add the sugar, unsweetened cocoa powder, spices, salt and water. Bring to a boil, whisking until the sugar has dissolved.
Remove 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.
Once hot, pour into mugs and serve with a dollop of cinnamon whipped cream and a dusting of ground cinnamon.

Nutrition