Hot Chocolate with Cinnamon Whipped Cream
Not for kids only—mugs of hot chocolate and a plate of cookies make a lovely end to a wintry evening’s dinner party.
Total Timeunder 30 minutes
Dietary Considerationegg-free, gluten-free, halal, high-calcium, kosher, peanut free, soy free, tree nut free, vegetarian
Mealbreakfast, dinner, lunch
Taste and Texturechocolatey, creamy, frothy, rich, spiced, sweet
Type of Dishbeverage, non-alcoholic beverage
- 1 cup cold heavy whipping cream
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- 6 cups (48 ounces) whole milk
- 6 tablespoons cocoa powder
- 2½ tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate, chopped into small pieces
To prepare the whipped cream, put the cream in a large mixing bowl. Using a whisk or an electric mixer, whip the cream until it begins to stiffen. In a small bowl, mix the sugar and cinnamon together and add to the cream. Continue whipping until soft peaks form. If not serving immediately, cover and refrigerate up to 3 hours ahead of time.
To prepare the hot chocolate: In a large saucepan, combine the milk, cocoa powder, sugar, and vanilla and cook, stirring constantly, until the mixture is hot, about 5 minutes.
Add the chocolate and cook, stirring constantly, until it has melted completely. Remove from the heat and pour into large cups. Top with cinnamon whipped cream and serve at once.
2008 Barbara Scott-Goodman