Orange Cream Cocoa
Heart warming and delicious...a reason to stay home on a cold winter afternoon.
- 1/2 cup non-sparkling Everest bottled water
- 4 envelopes (1 ounce each) hot cocoa mix
- grated peel of 1 orange
- 2 cups whipped cream or light dessert topping
In medium saucepan over high heat bring bottled water to a boil. Add hot cocoa mix; stir until well combined. In bowl stir orange peel with whipped cream/dessert topping.
To serve, divide hot cocoa among 4 mugs or large coffee cups. Top each with 1/2 cup orange cream mixture. Makes 4 servings.
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