Whipped Hot Chocolate is a new twist on traditional hot chocolate. We're whipping the hot cocoa mix with some heavy cream to give it an ultra-creamy texture and richness. You're going to love this!
Yield: 2 SERVINGS
Prep Time: 10 MINUTES
Cook Time: 3 MINUTES
Total Time: 13 MINUTES
✅ INGREDIENTS
- 3 cups milk
- 1 cup heavy cream
- 1/2 cup hot cocoa mix
- 1/4 cup sugar
✅ INSTRUCTIONS
- Chill mixing bowl and beaters in the refrigerator for 10 minutes or more.
- Heat milk 2-3 minutes in the microwave until hot
- In the cold mixing bowl, add cold whipping cream, hot cocoa mix, and sugar. Beat 2-3 minutes until soft peaks form.
- Fill each cup or jar 2/3 full with hot milk.
- Spoon or pipe chocolate whipped cream mixture on top of the hot milk. Divide evenly between cups.
- Stir together chocolate cream and hot milk just to combine.
Nutrition Information:
YIELD: 2 SERVING SIZE: 1
Amount Per Serving:
- CALORIES: 854
- TOTAL FAT: 54g
- SATURATED FAT: 34g
- TRANS FAT: 1g
- UNSATURATED FAT: 17g
- CHOLESTEROL: 164mg
- SODIUM: 788mg
- CARBOHYDRATES: 76g
- FIBER: 4g
- SUGAR: 102g
- PROTEIN: 24g
Nutrition Information Provided For Educational and Informational Purposes Only.
It’s a lot like having an inside out hot cocoa because the cocoa is in the whipped cream instead of being mixed into the hot milk.
And the end result is so rich and decadent.
I can’t wait for you to try it!
KEY TO SUCCESS #1 – COLD BOWL, BEATERS, AND CREAM
In order to get peaks in your whipped cream, it’s very important to start with a cold bowl, cold beaters, and cold heavy cream.
Your bowl should be either metal or glass. Plastic bowls will not work as well.
Place your bowl and your beaters into the refrigerator for at least 10 minutes before you start making your whipped hot chocolate.
If you don’t have an electric mixer, you can use a metal whisk but it will be a lot more work to get your heavy cream to soft peaks.
Whip the heavy cream, sugar, and hot cocoa mix for 2-3 minutes until soft peaks form.
Keep moving your beaters around the bowl so that the cream gets nice and fluffy.
KEY TO SUCCESS #2 – ADD HOT MILK
The milk for your hot chocolate can be heated in several different ways.
You can pour it into a small saucepan and heat it on low heat on the stovetop.
I like to heat my milk in the microwave.
Measure the milk in a glass measuring cup then place the measuring cup of milk in the microwave.
Heat on high power for 2-3 minutes until the milk is hot to your liking.
The milk should not be boiling though. That is too hot.
You should have enough milk to fill your glass or jar about 2/3 full of milk.
For reference, we served our Whipped Hot Chocolate in 16-ounce Mason jars.
If your glasses or mugs are smaller, you may not need as much milk.
KEY TO SUCCESS #3 – PIPE THE WHIPPED CHOCOLATE CREAM ON TOP
To make a pretty presentation, we piped our whipped chocolate cream on top of the milk using a piping tip.
This step is optional.
You can scoop the whipped cream on top of the milk with a spoon if you don’t have a piping tip.
Snip the end of the piping bag, then fit the tip down into the opening.
Make sure that it fits securely so that your whipped cream will not leak out.
Use a spoon or spatula to add the whipped cream to the piping bag and secure with a clip.
Gently squeeze the piping bag as you move it in a swirling motion over the hot milk.
Add a colorful straw to your glass and serve!
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