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.