Rich and creamy with a haunting hint of cinnamon, this hot chocolate gets its name from the mournful ghost who sits on the surface. A spray can of whipped cream is fast and easy, but you can also use a spoonful of whipped topping or marshmallow fluff and press in the chocolate eyes before the ghost melts into the cocoa!
|5 cups whole milk||1/4 teaspoon ground cinnamon|
|1 cup half and half||1/2 teaspoon vanilla extract|
|1/3 cup Dutch process cocoa||Spray whipped cream, marshmallow cream or whipped topping|
|1/2 cup sugar||8 chocolate chips|
In a medium saucepan over medium heat, bring the milk and half and half to a simmer.
In a small bowl, mix the cocoa, sugar and cinnamon. Stir a few tablespoons of hot milk into the sugar until a thick, smooth paste is formed. Whisk this paste into the hot milk and add the vanilla. Taste and add more sugar if you prefer it a little sweeter.
Ladle into 4 mugs and spray on a large cone of whipped cream (or use a spoon to dollop out a large marshmallow cream or whipped topping “ghost”; use the back of the spoon to make a curl or twist on top of the head). Press on 2 chocolate chips for eyes. Serve immediately, before the ghosts melt and disappear into the hot depths.
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