Cinnamon Hot Cocoa With Bourbon Vanilla Whipped Cream
Hot cocoa is comfort food ya know. And there are soooooo many ways to jazz it up, not that it needs jazzing up. But sometimes you’re just walking through Trader Joes and see Bourbon Vanilla Extract and you think, that’d make a great whipped cream for hot cocoa!
It’s as simple as whipping cream and adding some flavor to it. You can use your favorite hot cocoa and just add cinnamon, but I put a recipe in below just in case you want to make it from scratch. Hot cocoa is one of those things that’s really easy from scratch and tastes so much better than a packet.
So if you’ve forgiven me for starting too many sentences with conjunctions in this post, and you have a hankerin’ for a warm liquid treat, see the recipe card below.
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| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
servings
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Ingredients
For the hot cocoa
- 3 cups milk (I use whole)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup dark brown sugar
- 1/4 cup dark chocolate chips
For the bourbon vanilla whipped cream
- 1 cup heavy cream
- 1 tablespoon bourbon vanilla extract
- 2 tablespoons powdered sugar
- 1/2 teaspoon fine salt
Ingredients
For the hot cocoa
For the bourbon vanilla whipped cream
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Rate this recipe!
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Instructions
- Begin by heating the milk in a saucepan until just barely starting to see bubbles around the edges. Remove from heat, add in the cocoa powder, brown sugar and chocolate chips. Whisk until it all dissolves.
- Meanwhile, in a cold mixing bowl, whip the whipping cream until soft peaks form. Add in the powdered sugar, extract, and salt and continue whipping until you have the consistency you like in whipped cream. Do not over whip or you'll have bourbon vanilla butter. ?
- Pour hot cocoa into a mug, top with a large dollop of whipped cream and sprinkle extra cinnamon over the top. Enjoy warm.
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