Servings: 2 cups
Ingredients
Hot Chocolate
- 2 cups milk of your choice I've used both oat milk and cashew milk
- 2-3 tablespoons good unsweetened cocoa powder or to taste -I used Valrhona cocoa powder
- 1 teaspoon granulated sugar or coconut sugar or to taste- optional
- 1/2 teaspoon pure vanilla extract optional
- Pinch of cinnamon optional
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons confectioner's sugar
- 1 teaspoon pure vanilla extract
Instructions
- Hot Chocolate: In a small saucepan over medium heat, whisk together the milk, cocoa powder, sugar, vanilla and cinnamon, if using. Heat, stirring occasionally until the mixture is barely simmering, about 3 minutes—don’t let it come to a boil. Pour the hot cocoa into mugs.
- Whipped Cream: Combine the heavy cream, sugar and vanilla extract in a large bowl. Whip the cream with a whisk or an electric mixer until stiff peaks form. Top the hot chocolate with a dollop of whipped cream. The whipped cream can be refrigerated for up to 6 hours.
Tried this recipe?Let us know how it was!