INGREDIENTS

12 cups half and half
4 cups bittersweet Fair Trade chocolate chips
1 cup Wholesome Organic Blue Agave
2 tsp ground nutmeg
2 tsp ground cinnamon
½ tsp Pimente d’Espilette or cayenne pepper
2 cups whipped cream
Fair Trade cocoa powder, for dusting
16 cinnamon sticks, for garnish

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INSTRUCTIONS

In a heavy saucepan, heat the half and half to a simmer.

Whisk in chocolate until melted and smooth

Add the Organic Blue Agave, nutmeg, cinnamon and pimente d’Espilette and simmer for another 5-7 minutes.

Check for sweetness, add more Organic Blue Agave if necessary.

To assemble, pour hot chocolate into serving cups and top with whipped cream. Dust the whipping cream with cocoa powder and garnish with a cinnamon stick.

Yield: 1 Gallon (Recipe makes a big batch intended for large parties, catering or foodservice occasions. For home use, we suggested cutting the recipe as needed.)

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Recipe Source: Chef Tanya Duyongco