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Zinfandel-Spiked Hot Cocoa with Cinnamon Whipped Cream
Recipes
Zinfandel-Spiked Hot Cocoa with Cinnamon Whipped Cream
6 servings
15 minutes total

Ingredients

  • ¾ cup unsweetened dark cocoa powder
  • ½ cup + 1 tablespoon sugar
  • ⅛ teaspoon salt
  • 4 cups whole milk
  • 1 cup red Zinfandel wine
  • ½ cup heavy whipping cream
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract
  • Shaved chocolate (optional)

Steps

    1. Combine in saucepan on medium heat: cocoa powder, ½ cup sugar, salt, milk, and wine; cook and stir until mixture just boils, then remove from heat and cover to keep warm.
    2. Combine in medium bowl: cream, remaining 1 tablespoon sugar, cinnamon, and vanilla. Beat with an electric mixer on medium-high speed until soft peaks form.
    3. Pour hot cocoa into 6 large mugs; top with whipped cream mixture and shaved chocolate, if desired. Serve.

Amount not available serving: Calories 0, Total Fat 0g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 0mg, Total Carb 0g, Fiber 0g, Sugars 0g, Protein 0g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 0%