Snickerdoodles and Snickerdoodle Hot Chocolate

Snickerdoodle

• First, make the cookie dough. Place the butter, shortening, sugar, eggs and vanilla in a bowl and beat with an electric mixer until smooth. Add the flour, cream of tartar, baking soda and salt. Mix until just combined.
• Shape the dough into balls. Set aside.
• Combine the sugar and cinnamon for the topping. Roll the balls in the topping mixture. Place the cookies on a baking sheet lined with parchment paper, spacing them about 1-2 inches apart.
• Bake at 400F for 6-8 minutes, until set but not too firm. Cool completely.

Snickerdoodle Hot Chocolate

Make the snickerdoodle base:

• Combine the snickerdoodles and 2 cups milk in a pot and set to medium heat.
• Bring to a boil, then remove the pan from the heat and allow the milk to cool to room temperature. The milk with thicken, but don’t worry!
• Pour the mixture through a cheesecloth into a dish. Set aside.

Make the hot chocolate:

• Pour 2 cups milk, the milk chocolate pieces, vanilla extract and the snickerdoodle base into a pot. Set to medium heat and whisk until everything is melted and well combined. Remove from the heat and set aside.

Make the topping:

• Place the whipping cream, cinnamon and confectioner’s sugar in a bowl and beat with an electric mixer until stiff peaks form.
• Place in a piping bag fitted with a large, star-shaped piping tip.

To assemble:

• Pour the hot chocolate into mugs and top with a swirl of whipped cream. Sprinkle some snickerdoodle crumbs on top and enjoy!