Whipped Hot Chocolate
Luxuriously creamy Whipped Hot Chocolate—your ultimate winter indulgence
Equipment
- Medium mixing bowl
Ingredients
Whipped Chocolate Topping:
- 1/4 cup heavy whipping cream or full-fat coconut cream for dairy-free
- 2 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar or powdered/coconut sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Hot Chocolate Base:
- 1 cup milk whole, 2%, or plant-based
- 1 tbsp chocolate chips or chopped chocolate optional
- 1/4 tsp cinnamon optional
Optional Garnishes:
- Chocolate shavings
- Cocoa powder
- Mini marshmallows
- Crushed candy canes
Instructions
Step 1: Make the Whipped Chocolate Topping
- Combine heavy cream, cocoa powder, sugar, vanilla, and salt in a clean, dry bowl.
- Beat on low for 30 seconds, then increase speed to medium-high and whip for 2-4 minutes until firm peaks form.
Step 2: Heat the Milk
- Warm the milk in a saucepan over medium-low heat.
- Add chocolate chips (if using), stirring until fully melted.
- Heat until steaming but not boiling.
Step 3: Assemble the Whipped Hot Chocolate
- Pour hot milk into a mug, leaving space for the whipped topping.
- Spoon or pipe the whipped chocolate on top.
- Garnish as desired and serve immediately.
Notes
- Whipped chocolate can be made ahead and refrigerated for up to 24 hours.
- For a dairy-free version, use full-fat coconut cream and plant-based milk.
- Reduce sugar for a less sweet version.
- Let hot milk cool slightly before adding whipped topping to prevent rapid melting.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 15g
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