Nothing beats Hot Cocoa on a cold night! Be guilt free with this healthy variation of a Holiday favorite, the cocoa and cinnamon are packed with antioxidants and you can always spice it up with an extra dash of chili powder!
Cinnamon Whipped Cream & Hot Cocoa
Servings 4 small cups
- 8 tablespoons semi-sweet chocolate chips
- 2 tablespoons organic sugar
- 3 cups soy milk low fat works fine
- 1 teaspoon vanilla extract ( if you like extra add extra)
- 1 teaspoon cinnamon powder
- 1 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons powdered sugar
Put chocolate chips plus sugar into a small saucepan & turn heat to low.
Slowly pour the soy milk into the saucepan.
Add vanilla extract.
Stir slowly (important!) with a wooden spoon as the milk heats up, the chocolate chips will slowly begin to melt. (It takes about 5 minutes to reach the right temperature. keep stirring constantly and be patient, DO NOT LET IT BOIL!).
It will be brown all the way through and the chips will be melted and milk hot when it is ready.
When it's ready take the cocoa off the stove and slowly pour it into small mugs.
Top with whipped cream and sprinkle Cinnamon on top. Serve warm!
Whipped Cream Instructions
***Before you start- cool down the ingredients and the equipment for the whipped cream, this will help getting the cream to the right consistency.
Get out large bowl and a whisk.
Put the cream, vanilla, and powdered sugar in a bowl. Beat strongly but not too fast with a whisk. It's best to take turns with someone, so your arms won't get tired.
When it gets nice and puffy but is still soft, it's ready.