Ginger Whipped Cream For Hot Chocolate

In a mixing bowl, whip the cream until the cream is slightly thickened.

Add the remaining ingredients and continue whipping until the cream holds its shape.

Spoon over the top of the hot chocolate.

*This recipe makes about 2 cups.*

**Whipped cream should last for 24 hours covered in the refrigerator.**

***To stabilize whipped cream and prevent it from separating, melt a marshmallow and incorporate it into the whipped cream near the end of the whipping time.***