Mexican Hot Cocoa Whipped Cream
Mexican Hot Cocoa Whipped Cream - Easy whipped cream with things you have in your pantry! This is a MUST TRY on hot cocoa! This will be on your list to make every year. Definitely use when company is coming.
Total cook time
- 2 cups cold Lucerne™ Heavy Whipping Cream
- 6 tablespoons raw sugar
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- pinch cayenne pepper
In a mixing bowl, beat all ingredients until soft peaks are formed. Add cayenne to the desired heat preference. Refrigerate until ready to use.
Delicious on chocolate pies and ice cream!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.