Mexican Spiced Hot Cocoa with Homemade Cinnamon Whipped Cream

For the whipped cream:
Chill your mixing bowl and beaters in the freezer for 20 minutes.

Once chilled, pour the heavy cream into the chilled bowl and beat until it just starts to thicken. Add in the powdered sugar, cinnamon and the vanilla and continue to beat until thick.

Cover and keep cold in your fridge until ready to use.

For the Mexican hot cocoa:
In a medium saucepan add the sugar, unsweetened cocoa powder, spices, salt and water. Bring to a boil, whisking until the sugar has dissolved.

Remove pan from the heat and add the whole milk, vanilla and heavy cream. Whisk and return the pan to your stove just to heat through over medium heat. Do not allow it to come to a boil.

Once hot, pour into mugs and serve with a dollop of cinnamon whipped cream and a dusting of ground cinnamon.