Warm milk in a large saucepan over medium-low, heating just till it begins to steam.* Whisk in 8 tablespoons of Hot Cocoa Mix until well blended and frothy. Serve cocoa in mugs with fluffy marshmallows or generous dollops of whipped cream.

*(Aim for 140-145 degrees Fahrenheit, or about 130-135 degrees Fahrenheit for kids. Use a kitchen thermometer to be sure.)

For Salted Maple Caramel Whipped Cream:

1 pint heavy whipping cream
American Spoon Salted Maple Caramel

Using a mixer with the whisk attachment, whip the heavy cream on medium-high speed until medium peaks form, about 3 to 4 minutes. Turn the mixer to low and add 1 to 2 tablespoons (or more or less to taste) of Salted Maple Caramel. Return the mixer to medium-high and whip for about 10 more seconds. Dollop whipped cream on individual servings of hot cocoa and enjoy!

Also try whipped cream with:
American Spoon Peppermint Caramel
American Spoon Boozy Butterscotch
American Spoon Fudge Sauce