Hot Chocolate with Cara Cara Vanilla Whipped Cream and Espresso Bean Reduction
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Hot Chocolate with Cara Cara Vanilla Whipped Cream and Espresso Bean Reduction
Category
Desserts
Ingredients
- 1 qt whole milk
- 8 oz semisweet chocolate chips
- 4 Tbsp cocoa powder
- 4 Tbsp sugar
- 1 Cup heavy cream
- 1 tsp Fustini’s Cara Cara Vanilla balsamic vinegar
- 1/4 Cup Fustini’s Espresso Bean balsamic vinegar
Ingredients
Directions
- Bring milk up to a simmer slowly. Add chocolate chips, cocoa and sugar. Whisk until chocolate is melted and mixture is smooth.
- Whip the cream until soft peaks form, add Cara Cara Vanilla balsamic and continue to whip until medium/stiff peaks form.
- Heat the Espresso Bean balsamic in a sauté, pan over medium heat until it comes to a boil. Reduce the heat to a very low simmer and cook until slightly thick.
- Pour hot chocolate into a cup and top with the whipped cream and espresso reduction.