Hot Chocolate With Vanilla-Bean Whipped Cream

The cocoa in the recipe is a belly-fat-fighting ingredient that's packed with antioxidants and helps reduce cortisol. Use pure or unsweetened cocoa because it has more antioxidants than any other kind. 

2 cups almond milk
4 tbsp unsweetened cocoa powser
1 tbsp granulated sugar
1 cup heavy cream, chilled
1 vanilla pod

1. Whisk the almond milk, unsweetened cocoa powder and granulated sugar in a small saucepan over medium heat until hot. 


2. Pour through a strainer.


3. In a separate bowl, add the heavy cream and seeds from the vanilla pod (slice pod open lengthwise to access seeds). 


4. Process the heavy cream and vanilla pod seeds with a stand mixer or an electric beater on high until medium peaks form. 


5. Pour the chocolate drink into cups and top with whipped cream. Serve warm.