Ingredients

Whipped Cream

• 1 cup Jilbert Dairy heavy whipping cream
• 2 tablespoons sugar or powdered sugar

Hot Chocolate

• 2 tablespoons unsweetened cocoa powder
• 1 to 2 tablespoons sugar
• Pinch salt
• 1 cup Jilbert Dairy whole milk
• ¼ teaspoon vanilla extract

• Marshmallows

How to

1. In large mixer bowl beat whipping cream at medium high speed until soft peaks form. Add sugar; continue beating until stiff peaks form. Set aside.
2. In 1-quart saucepan whisk together cocoa powder, sugar, salt and 2 tablespoons milk. Cook over medium low heat until cocoa and sugar are dissolved. Whisk in remaining milk; continue heating, whisking occasionally, until hot. Stir in vanilla.
3. Pour into mug; top with marshmallows and whipped cream.

Tip: Store extra whipped cream refrigerated in covered container.