Hot Vanilla

adapted from: Laura Powell


1/2 c. whipping cream

1 Tbl. chocolate syrup

dash of cinnamon

6 c. milk

1/4 c. sugar

2 Tbl. vanilla extract

additional chocolate syrup, for garnish


In a medium bowl, whip the whipping cream until frothy.  Add chocolate syrup and cinnamon.  Continue to whip until firm peaks form.  Set aside.


In a saucepan over low heat, combine milk and sugar.  Cook until warm and sugar is dissolved.  Remove from heat and mix in vanilla.  Pour into mugs and top each mug with a dollop of the prepared chocolate cream and a drizzle of chocolate syrup, if desired.  Makes 6 (8 oz.) servings.


*Or, instead of the chocolate whipped cream, top with peppermint whipped cream.


Peppermint Whipped Cream

adapted from: Laura Powell

6 red-and-white peppermint candy canes

  or 24 mini candy canes

2 c. whipping cream


Unwrap candy canes and place them in a blender or food processor.  Process until they are a fairly fine powder.  In another bowl, whip cream until firm peaks form.  Fold the candy cane powder into the cream.  This will sweeten it.  Use immediately to top your cocoa if you like little pieces of crunchy candy cane or place in the refrigerator for 2 hours and allow the candy canes to dissolve.  


Note: This recipe also works well served on top of anything else that would taste good with peppermint (chocolate pie, cupcakes, brownies, etc . . . ).


Jenn's Notes: I prefer pretty sweet whipped cream, so I ended up adding 1 1/2 Tablespoons of powdered sugar to my peppermint whipped cream and it was delicious.