Cinnamon Mochas

We had a SNOW DAY today in Austin Texas. Ok, so there wasn't actually snow, but the roads were pretty bad because of an ice storm last night. All of my friends in NWI were making fun of me, but I got to stay home and knit all day. So who's laughing now! MUAHAHA (I am. I'm laughing.) 

Also, last night we forgot to shut the garage door before bed. (Oops!!) The wind was so strong it blew the laundry room door open. I got up in the middle of the night to let Link out and I was spooked when I saw anyone from the outside could just walk right in. It actually probably looked like we WANTED to get robbed. Fleet got up to look for murderers but luckily they were all busy doing something else last night. The point of all this is: the weather was actually a little intense. 

So today we stayed in. Fleet wanted to have a spa day (not sure if I'm allowed to share that) so we did bentonite clay face masks and epsom salt foot baths. We also binged some Brooklyn 99 and had these awesome Cinnamon Mochas. I am ready to get back to work tomorrow (#cabinfever), but today was SUCH a fun day at home with Fleetwood.

Cinnamon Mochas
INGREDIENTS

Freshly Brewed Coffee
Milk (we used cow's milk because I got a bunch at Costco and needed to use it up, but you can really use any milk you want)
Chocolate Chips
Heavy Cream
Maple Syrup
Cocoa Powder
Cinnamon
Sea Salt

DIRECTIONS

Combine a 1:1 ratio of coffee and milk in a saucepan. (We did about 1 cup of each.) Warm it up for a bit, and then add a few chocolate chips. I just did a small handful. Stir frequently so you don't burn the chocolate in the saucepan. Add cinnamon and sea salt to taste. Then, using your immersion blender, mix until frothy. 

In a stand up mixer, mix together heavy cream with a splash of maple syrup until soft peaks form. Add a dollop of the whipped cream to the coffee mixture.  Using a fine mesh sieve, shake a little cocoa powder over the top. Viola!