Mexican Hot Cocoa

Recipes and Food Styling by Kelsey Barnard
Photography by Brian W. McDonald

1 cup cream
1 cup milk
1 cup semisweet chocolate
1 teaspoon cinnamon
1 teaspoon vanilla
Sprinkles, to garnish
Cinnamon sticks, to garnish

In a medium pot over medium-high heat, combine all ingredients. Constantly whisk until chocolate is melted. Coat rims of oven-safe serving glasses with sprinkles. Pour hot cocoa in glasses, reserving space for whipped topping. Place whipped topping in a piping bag with a star attachment. Pipe in a circular motion onto each cocoa serving. Place in a 350°F oven for 3 minutes, or until light gold and dry to the touch. Garnish with cinnamon sticks.

For whipped topping:

1 cup egg whites
1 cup sugar
1 teaspoon vanilla

In a mixer with whisk attachment, beat egg whites on medium-high speed. Slowly add sugar, mixing between each addition. Add vanilla. Mix until stiff peaks form.