Hot Sipping Chocolate with Cinnamon Whipped Cream

Servings: 12 servings


  • 3/4 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 4 cups half-and-half, light cream, or whole milk
  • 1 cup Ghirardelli┬« 60% Cacao Bittersweet Chocolate Baking Chips
  • 1/2 cup Ghirardelli Sweet Ground Chocolate and Cocoa
  • 1 tablespoon granulated sugar
  • Stick cinnamon


  • CINNAMON WHIPPED CREAM: In a chilled medium bowl, combine whipping cream, powdered sugar, and cinnamon.
  • Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Keep chilled until ready to serve.
  • HOT SIPPING CHOCOLATE: In a 3-quart heavy saucepan, combine half-and-half, Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, Ghirardelli Sweet Ground Chocolate and Cocoa, and sugar.
  • Cook over medium-high heat, whisking constantly, until just boiling and mixture is smooth.
  • Serve immediately in demitasse cups or shot glasses with Cinnamon Whipped Cream and stick cinnamon.

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