Ingredients

The following ingredients have 4 Servings
  • 2 cups whole milk (or your favorite kind of milk)
  • 2 tablespoons cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
  • 2 tablespoons agave nectar
  • 1 teaspoon vanilla
  • 6 drops of red food coloring
  • 1/4 teaspoon salt
  • optional: 1 teaspoon cocoa powder and festive sprinkles for decorating the tops
  • 1/2 cup heavy whipping cream
  • 2 oz. cream cheese, room temperature
  • 1 tablespoons agave nectar
  • 1/2 teaspoon vanilla extract

Instruction

  • Place the milk, cocoa powder, agave nectar, vanilla, red food coloring, and salt in a sauce pot over medium-high heat.
  • Bring to a boil and simmer for 2 minutes, whisking frequently.
  • Once warmed and combined, pour into two individual mugs.
  • Meanwhile, place the heavy whipping cream and cream cheese into a standing mixer and whip on high for 3 minutes until the cream starts to stiffen.
  • Add the agave nectar and vanilla to the mixing bowl.
  • Whip for another two minutes until the whip cream has stiff peaks.
  • To achieve a swirl effect on top of the hot cocoa, transfer the whip cream to a plastic baggie and cut off one corner. Move it in a circular motion to swirl it around the top of the mug. Alternatively, you can dollop the whip cream into each mug on top of the hot chocolate.
  • Decorate! This is optional, but to make it even prettier: Place 1 teaspoon of cocoa powder in a metal sifter and shift it over the hot chocolate. Add some festive sprinkles if desired.