This Mexican Hot Chocolate is deliciously spiced with cinnamon, ginger, allspice, and cayenne. A dollop of cinnamon whipped cream sends it over the top!

DIRECTIONS: CINNAMON WHIPPED CREAM

Step ONE
Chill your bowl and beaters in the freezer for 20 minutes.

Step TWO
Pour a cup of 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.

Step THREE
Cover and keep cold in your fridge until ready to use.

Ingredients – Cinnamon Whipped Cream
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract

DIRECTIONS: MEXICAN HOT COCO

Step ONE
In a medium saucepan add the sugar, unsweetened cocoa powder, spices, salt and water. Bring to a boil, whisking until the sugar has dissolved.

Step TWO
Remove off of the heat and add in the whole milk and heavy cream. Whisk and return the pan to your stove and heat through over medium heat. DO NOT re-boil.

Step THREE
Once hot, pour into mugs and serve with a dollop of cinnamon whipped cream and a dusting of ground cinnamon. •

For the HOT COCO
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1 pinch of kosher salt
1/8 tsp ground ginger
1 pinch of kosher salt
1 pinch cayenne pepper
1 pinch allspice
1/3 cup warm water
2 cups whole milk
2 cups heavy cream
1 tsp pure vanilla extract

CAROLYN COHEN
BA, BScOT Founder/Chef/Recipe Developer
DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating.
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E: deliciousdish@rogers.com
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