Mexican Spiced Hot Cocoa With Homemade Cinnamon Whipped Cream

• FOR THE CINNAMON WHIPPED CREAM:
• 1 cup Cold Heavy Whipping Cream
• 2 Tablespoons Powdered Sugar
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Pure Vanilla Extract
• FOR THE HOT COCOA:
• 1/2 cups Granulated Sugar
• 1/4 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Ground Cinnamon
• 1/8 teaspoons Ground Ginger
• 1 pinch Cayenne Pepper
• 1 pinch Allspice
• 1 pinch Small Pinches Kosher Salt
• 1/3 cups Warm Water
• 2 cups Whole Milk
• 1 teaspoon Pure Vanilla Extract
• 2 cups Heavy Cream

1. For the whipped cream:
2. Chill your mixing bowl and beaters in the freezer for 20 minutes.
3. Once chilled, pour the 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.
4. Cover and keep cold in your fridge until ready to use.
5. For the Mexican hot cocoa:
6. In a medium saucepan add the sugar, unsweetened cocoa powder, spices, salt and water. Bring to a boil, whisking until the sugar has dissolved.
7. Remove pan from the heat and add the whole milk, vanilla and heavy cream. Whisk and return the pan to your stove just to heat through over medium heat. Do not allow it to come to a boil.
8. Once hot, pour into mugs and serve with a dollop of cinnamon whipped cream and a dusting of ground cinnamon.

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Taken from tastykitchen.com/recipes/drinks/mexican-spiced-hot-cocoa-with-homemade-cinnamon-whipped-cream/ (may not work)