Ingredients

Scale

For the Dark Chocolate Cocoa

2 cups milk
2 tablespoons cocoa (I used one tablespoon cocoa and one tablespoon dark chocolate cocoa)
1 tablespoon honey
1 square semi sweet bakers chocolate (or 1 tablespoon chocolate chips)
1 teaspoon vanilla

For the Espresso Whipped Cream

1 cup heavy whipping cream
1 teaspoon sugar
1 tablespoon espresso or strong coffee*

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Instructions

For the Cocoa:

Heat all ingredients over medium heat in a small saucepan stirring occasionally until warm. Adjust heat if necessary.

For the Espresso Whipped cream:

Using a mixer beat the cream, sugar, and espresso until stiff peaks form.
Pour cocoa into mugs and top with whipped cream

Notes

I used one to go packet of instant espresso and dissolved it into one tablespoon warm water
You can adjust the amount of honey to make this a sweeter drink if you prefer.

Category: Hot Chocolate, Virgin