Hot Cocoa with Cinnamon Whipped Cream
3/4 Cup sugar or agave nectar
1/3 Cup unsweetened cocoa powder
3 1/2 Cups milk
1/2 Cup half-and-half
3/4 teaspoon vanilla
pinch of salt
1/3 Cup boiling water
1 Cup of heavy whipping cream
4 Tablespoons agave nectar
1/2 teaspoon homemade vanilla extract
1 drop cinnamon essential oil
Combine the cocoa, sugar and pinch of salt in a saucepan and add the boiling water.
Stir and slowly bring to an easy boil. Don’t let it scorch.
Stir in 3 1/2 cups of milk and half-and-half. Heat until hot but not boiling.
Remove from heat and add vanilla.
In a mixer, whip the heavy whipping cream with the agave nectar and cinnamon until fluffy.
Divide hot cocoa between 4 mugs and top with the whipped cream.
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