SLOW COOKER MOCHA SUPREME

2 quarts strong brewed coffee
1/2 cup instant hot chocolate beverage mix
1 cinnamon stick, broken into halves
1 cup whipping cream
1 tbsp powdered sugar

In a slow cooker, place the coffee, hot chocolate mix, and the cinnamon stick halves; stir to dissolve the hot chocolate mix and to combine.

Place lid on cooker and cook on high 2 to 2 1/2 hours or until hot.  Remove the cinnamon sticks and discard them.

Beat the cream in a medium-size chilled bowl with an electric mixer on high speed until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.

Ladle the hot beverage into mugs and top with a dollop of whipped cream.