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

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

Pour through a strainer.

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

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

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