Hot Chocolate With Frozen Peppermint Whipped Cream

• FOR THE HOT COCOA:
• 1 can (14 Oz) Sweetened Condensed Milk
• 1/2 cups Unsweetened Cocoa Powder
• 2 teaspoons Vanilla Extract
• 1/4 teaspoons Kosher Salt
• 1 cup Whole Milk
• 6 cups Water
• FOR THE WHIPPED CREAM:
• 2 cups Heavy Cream
• 1/3 cups Granulated Sugar
• 1 teaspoon Peppermint Extract (optional)

1. For the frozen whipped cream: In a medium sized bowl, beat together the cream, sugar and extract (if using) until stiff peaks form. This takes several minutes. Pour whipped cream onto a parchment paper lined baking sheet. Spread evenly. Cover with plastic wrap and freeze 4 hours or overnight.
2. For the hot cocoa: Whisk together the condensed milk and cocoa powder in a saucepan over medium heat. Slowly whisk in the vanilla, salt and whole milk. Heat until warm, but do not boil. Whisk in water and continue to heat over medium heat until desired temperature. DO NOT BOIL.
3. When ready to serve, use a small cookie cutter to cut the frozen whipped cream into your desired shapes. Pour cocoa into a mug with a couple of cream cutouts. Enjoy!
4. You can cut out all of the cream and freeze the cutouts for later use. Recipe adapted from Paula Deen.

hot cocoa, milk, cocoa, vanilla, ubc, milk, water, whipped cream, heavy cream, sugar, peppermint

Taken from tastykitchen.com/recipes/drinks/hot-chocolate-with-frozen-peppermint-whipped-cream/ (may not work)