Snow Day Cocoa

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If you’ve got a snow storm headed your way, then it’s probably time to start making some hot cocoa. My version is just slightly amped up to enhance the chocolate to its fullest, by adding some toasted cinnamon to the cocoa and then topping it off with a ginger-spiked whipped cream and a fresh twist of orange peel. These subtle little touches take a plain old cup of hot chocolate to the next level — and provide the perfect ending to a snow day!

Makes 1 cup

for the cocoa:

6 ounces milk

3 ounces dark chocolate, broken up into pieces

1/4 teaspoon ground cinnamon

1/2 teaspoon sugar

1 2-inch piece of fresh orange peel

for the whipped cream:

2 ounces heavy cream

1/2 teaspoon sugar

1/4 teaspoon ground ginger

Toast the ground cinnamon in a small saucepan for a few seconds, then add the milk, dark chocolate, and sugar. Whisk lightly over medium heat until combined and heated through. Pour into a mug.

Whip the cream until it forms soft peaks (this will happen very quickly, so don’t overwhip it or it’ll turn into butter!). Mix in the ginger and sugar until combined, then spoon it onto the hot cocoa and garnish with the fresh orange peel.

Carla’s Tips:

• Substitute almond or another plant-based milk for a delicious dairy-free version.

• If you want to make the cocoa even richer, pour about an ounce of heavy cream (or coconut cream, if you want to keep it vegan) into the bottom of the mug and add a teaspoon of cocoa powder. Whisk together until combined, then add the hot cocoa and stir well.

• Spice is nice! When you toast the cinnamon for just a few seconds in a warm saucepan, it helps it to “bloom” and release its essential oils. You can do the same thing with the ginger before you add it to the whipped cream as well!