Pumpkin Spiced Hot Chocolate

WHAT YOU’LL NEED

For the Hot Chocolate:

¼ cup unsweetened cocoa powder
2 tablespoon Sprig Coconut Palm Sugar with a quartet of brown spices.
¼ cup heavy whipping cream
2 1/2 cup milk

For Fresh Whipped Cream:

½ cup heavy whipping cream
1 tablespoon granulated sugar
A splash of Sprig Natural Vanilla Extract

HOW IT’S DONE

To make whipped cream, add heavy whipping cream, sugar and vanilla extract to a medium mixing bowl and beat vigorously with a whisk until soft to medium peaks form. Refrigerate until ready to use.

To make hot chocolate, add cocoa powder, sugar, and Sprig Spiced Sugar to a small bowl. Pour heavy cream over the cocoa powder mixture and mix with a spoon until a thick paste forms.

Heat milk in a small pot over medium heat until it starts to simmer, stirring occasionally. Scrape the cocoa powder paste from the bowl and add it to the simmering pot, mix with a whisk until completely dissolved.

Pour hot chocolate into two mugs. Top with fresh whipped cream, and a few sprinkles of Sprig coconut spiced sugar.

Extract of Natural Bourbon Vanilla Beans from Madagascar, 100ml

899.00

Extract of Natural Bourbon Vanilla beans from Madagascar, 50ml

449.00

Coconut Sugar Mingled with a Quartet of Brown Spices. 175g

399.00

Combo Pack - Coconut Sugar, Vanilla Extract & Vanilla Powder

1,493.00

Save: 204.00 (12%)