Spiced Pumpkin Hot Cocoa w/ Maple Syrup Whipped Cream

Thanks to Eggs on Sunday's food blog, I got to try this recipe for hot cocoa last night. It is incredible, and I used Lactaid for my lactose intolerant boyfriend. Just think how tasty with 2% milk- OR soy milk. Next time I will probably go for soy milk instead, I just love the little flavor it carries. This recipe is taken directly from Amy's blog (who I just learned is from Itacha, Bethany and Jon's hometown!). I did not want to steal her picture too, so next time I make it I will snap some photos. This is making its rounds already and it is just the morning after.

Makes 2 servings (if you halve the recipe, just use a little pinch of the nutmeg, ginger, and cloves.)

Ingredients
For the hot cocoa:
3 cups milk
1/2 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
2 tablespoons Dutch process cocoa
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons maple syrup

For the maple whipped cream:
1/4 cup heavy cream
2 teaspoons maple syrup

any of the following for dusting on top: cinnamon, nutmeg, cloves, ginger, raw sugar

Directions
In a saucepan, whisk together the milk, pumpkin puree, cocoa, spices and syrup. Heat until steaming, and divide among two mugs.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, or by hand using a wire whisk, whip the heavy cream with the maple syrup until it forms soft peaks.

Top the mugs of cocoa with spoonfuls of the whipped cream. Sprinkle on a little cinnamon, nutmeg, cloves, ginger and/or raw sugar if you like.