Spiced Cocoa with Whipped Cream
A warm, milky cocoa spiced with cinnamon and topped with a soft dollop of whipped cream. Perfect for a relaxed holiday breakfast and pairs well with pastries.
- Time
- 15 min
- Serving
- 344 kcal
- Ingredients
- ≈ $0.54
- Protein
- 10 g
Ingredients
- 1 Milk 2.5%pack 930 ml ≈ $0.88 250 ml
- 2 Cocoa powder 8 g
- 3 Sugar 18 g
- 4 Cinnamon 1 g
- 5 Heavy cream 33%pack 250 ml ≈ $2.20 35 ml
- 6 Vanilla sugar 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix cocoa powder, sugar, cinnamon, and vanilla sugar in a small saucepan.
Add 40 ml (2 tbsp) of milk1 and stir until smooth and lump-free.
Pour in the remaining milk1 and heat over medium for 4–5 minutes, without letting it boil vigorously.
Whip cold heavy5 cream with a mixer for 2–3 minutes until soft peaks form.
Pour the hot cocoa into a mug, top with whipped cream, and sprinkle with a pinch of cinnamon from the original amount.
Tips
- Why it works
- Rub the cocoa with the sugar and milk into a paste to avoid lumps and dissolve the powder evenly. If any grains remain, the drink will taste bitter.
- Substitutions
- Replace the vanilla sugar with ½ teaspoon of vanilla extract, or 1 teaspoon of sugar with 1 drop of essence. You can use 20% cream instead of 33%, but the foam will be less stable.
- Common mistakes
- If the cocoa boils or overheats, it will taste bitter. You'll notice it by the sharp smell and dark shade, not by the color alone.
- Storing and reheating
- Drink right away or keep in the fridge for no more than 1 day. Reheat only the milk in the microwave for 20 seconds and add fresh cream.
- Serve with
- Serve with Yubileynoye cookies or dry biscuits like Maria. Good with tea as a weekend morning snack.
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