Chai Hot Chocolate with Cinnamon Cream
Ingredients
- 1 cup water
- 3 tea bags chai black tea
- ¼ cup unsweetened baking cocoa
- ¼ cup caramel topping
- 3 tablespoons sugar
- 3 cups milk or coconut milk
- ½ teaspoon vanilla
- 1 cup whipping cream
- 1 teaspoon ground cinnamon
- Candy sprinkles if desired
Instructions
- In 2-quart saucepan, heat water just to boiling.
- Add tea bags.
- Remove from heat; let stand 10 minutes to steep.
- Remove tea bags; discard.
- Add cocoa, caramel topping and 2 tablespoons of the sugar to tea.
- Heat to boiling over medium heat.
- Boil 1 minute, stirring constantly.
- Stir in milk; heat until hot (do not boil).
- Remove from heat; stir in vanilla.
- Cover to keep warm.
- In chilled medium bowl, beat whipping cream, cinnamon and remaining 1 tablespoon sugar with electric mixer on high speed until stiff peaks form.
- Pour hot chocolate into mugs; top with dollops of whipped cream.
- Decorate with sprinkles.
- (Store remaining whipped cream for another use: Follow Make-Ahead Magic tip below, spooning remaining whipped cream into 8 dollops. Continue as directed. )
Notes / Tips / Wine Advice:
Make-Ahead Magic
To make whipped cream dollops ahead, line a cookie sheet with waxed paper. Spoon the whipped cream into 12 mounds on the cookie sheet. Top with candy sprinkles, if desired. Freeze about 15 minutes or until firm. Store leftover dollops in a resealable freezer plastic bag.Festive Touch
Instead of plain dollops, you can make whipped cream decorations. On a waxed paper–lined cookie sheet, spread the whipped cream into a 4-inch square about 1 inch thick. Top with candy sprinkles, if desired. Freeze about 1 hour 30 minutes or until firm. Use 1½- to 2-inch cookie cutters to cut out shapes. Save scraps from the cutouts to add to hot chocolate or coffee.Kitchen Secrets
If you want to use all of the whipped cream, triple the hot chocolate ingredients to make 12 servings.Nutritional Information
Calories: 390 kcal | Protein: 8 g | Fat: 23 g | Fiber: 2 g
