What Is Whipped Hot Chocolate?
Whipped hot chocolate takes a traditional hot chocolate recipe and turns it upside down! Most hot chocolate recipes are made with a warm, chocolate milk base and topped with vanilla whipped cream. However, this recipe does the opposite: it instructs you to make chocolate whipped cream and top it on vanilla milk to make the whipped hot chocolate! It’s the perfect drink to celebrate holidays and inside weather.
To make my whipped hot chocolate even more special, I serve it with Nonni’s Dark Chocolate Almond Biscotti. A big thank you to Nonni’s for sponsoring this recipe. Learn more below, and thank you for supporting the sponsors that keep Hummingbird High up and running!
Why You Should Make This Whipped Hot Chocolate Recipe
Now let’s talk about all the reasons why you should make whipped hot chocolate:
This whipped hot chocolate recipe is a modern take on a classic holiday recipe.
This whipped hot chocolate recipe has the flavor and taste of classic hot chocolate. However, it updates the recipe with a new appearance and texture! To drink whipped hot chocolate, stir together the chocolate cream and milk base. Doing so creates a hot chocolate drink that is fluffier and creamier than traditional hot chocolate. Its texture is similar to that of milkshakes and blended iced coffee drinks!
This whipped hot chocolate recipe is “internet famous“!
One of the bright spots from 2020 is that more and more folks are cooking at home and sharing fun, innovative recipes online. Earlier this year, dalgona coffee—a whipped coffee similar to this whipped hot chocolate recipe—took the internet by storm. A lot of people were sharing videos of themselves making the easy recipe at home. Many shared photos of their extremely photogenic coffees, which inspired others to make the recipe, too.
Soon, folks wondered what else they could whip up and began experimenting. They made whipped drinks with other ingredients like matcha (green tea), strawberry powder, and eventually, hot chocolate mix and cocoa powder. The drinks made with hot chocolate mix and cocoa powder resulted in recipes like this whipped hot chocolate!
This whipped hot chocolate comes together quickly and easily, making it a great recipe to make with kids.
Despite its fancy appearance, this recipe comes together really quickly. All you need to do is whisk together some heavy cream, cocoa powder, and sugar. That’s it! The best part? You don’t need a ton of equipment to make the recipe—all you need is a whisk. It’s a fun, interactive recipe to make with the entire family.
I recommend serving this whipped hot chocolate with Nonni’s Dark Chocolate Almond Biscotti.
What is Nonni’s Dark Chocolate Almond Biscotti?
I love chocolate so much that I always recommend pairing chocolate with even MORE chocolate. Nonni’s Dark Chocolate Almond Biscotti is a dark brown chocolate almond biscotti dipped in bittersweet chocolate. It’s perfect for chocolate lovers like me! In addition to pairing it with this whipped hot chocolate recipe, the biscotti also works with flavored coffee drinks like mochas, vanilla lattes, and even just a glass of plain ol’ milk.
Whipped Hot Chocolate Ingredients and Substitutions
Now that I’ve convinced you to make whipped hot chocolate, here’s your shopping list for the recipe:
Shopping List for Whipped Hot Chocolate
- heavy OR whipping cream
- cocoa powder OR hot chocolate mix
- confectioners’ sugar
- whole milk
- Nonni’s Dark Chocolate Almond Biscotti
And let’s talk about some key ingredients and their substitutions.
Cream
You need ½ cup heavy OR whipping cream to make this recipe.
Heavy Cream versus Whipping Cream
Heavy cream and whipping cream are made from the same ingredients: cream (duh, lol). However, heavy cream has slightly more fat than whipping cream. Heavy cream typically contains at least 36% fat, while whipping cream contains at least 30%.
For this recipe, you can use whichever variety you prefer. However, I very mildly recommend using heavy cream. Why? In this recipe, heavy cream holds up better against the warm milk base. Whipping cream melts faster.
Can I use store-bought canned whipped cream?
No, please don’t! This recipe instructs you to whisk together cream with other ingredients like cocoa powder and confectioners’ sugar. Together, the ingredients make the chocolate cream.
You won’t get the same effect if you use store-bought canned whipped cream. It doesn’t whisk well with other ingredients and tends to deflate quickly once you’ve squirted it from the can. If you do manage to get it to stay fluffy while mixing in the cocoa powder and confectioners’ sugar, it loses its shape much more quickly than it otherwise would have if you’d made everything from scratch.
Cocoa Powder
You need 2 Tablespoons Dutch-processed OR natural unsweetened cocoa powder to make this recipe. Alternatively, you can also use 2 Tablespoons hot cocoa mix.
Natural Unsweetened Cocoa Powder versus Dutch-Processed Cocoa Powder
Cocoa powder often comes in two varieties: natural unsweetened, and Dutch-processed.
Natural unsweetened cocoa powder is more typical and is cocoa powder in its purest form. It is slightly reddish brown in color and results in deeply flavored chocolate goods.
Dutch-processed cocoa powder is natural unsweetened cocoa powder that’s been treated with alkaline to neutralize its acidity, giving it a darker color and milder flavor. It is the cocoa powder that is used for making midnight-black baked goods like Oreos.
You can use whatever kind of cocoa powder you prefer or have on hand to make this whipped hot chocolate recipe.
What about hot cocoa mix? Can I use hot cocoa mix instead?
Yes, with reservations. If you want the taste of classic hot chocolate, definitely use hot cocoa mix! You can substitute out the cocoa powder in the recipe with the same amount of hot cocoa mix, no problem.
However, if you think regular hot chocolate is too sweet, stick with the cocoa powder and confectioners’ sugar quantities I used in the recipe below. The recipe makes a drink that isn’t as sweet as traditional hot chocolate recipes.
Confectioners’ Sugar
You need 1 Tablespoons confectioners’ sugar to make this recipe.
Can I use granulated sugar instead of confectioners’ sugar?
Yes, with reservations. If you only have granulated sugar on hand, you can substitute out the confectioners’ sugar with granulated sugar. However, you may need to whip the chocolate cream for longer than what’s listed in the recipe below. Granulated sugar is heavier than confectioners’ sugar and can impede the whipping process.
Whole Milk
You need ½ cup whole milk to make this recipe.
Can I use non-dairy milk?
Yes! You can use non-dairy alternatives. I personally like the chocolate cream best when it’s paired with cow’s milk, oat milk, and nut milk.
How To Make Whipped Hot Chocolate
Here are the basic steps to make whipped hot chocolate:
- First, prep the ingredients. (Prep Time: 5 minutes)
To prep for this recipe, make sure all the ingredients are at the temperatures listed in the recipe! That means warming both the milk and water beforehand. Check out the baker’s tips below for more specifics. But prepping all your ingredients ensures that your whipped hot chocolate will be enjoyed at its peak fluffiness! - Next, make the chocolate cream. (Work Time: 5 minutes)
This recipe starts with the chocolate cream topping. And making it is easy! Simply whisk together the cream, cocoa powder, and confectioners’ sugar until light and fluffy. That’s it! - Then, make the warm vanilla milk base. (Work Time: <1 minute)
Whisk together the milk, water, and vanilla extract in your favorite drinking mug. At this point, you’re almost there! - Finally, assemble the whipped hot chocolate. (Work Time: <5 minutes)
Scoop the chocolate cream over the milk. Then, garnish with extra cocoa powder. Don’t forget the Nonni’s Dark Chocolate Almond Biscotti!
Whipped Hot Chocolate Recipe Troubleshooting and FAQ
FAQ: Baking Equipment To Make Whipped Hot Chocolate
What tools do I need to make whipped hot chocolate?
Technically, you can get away with just using a whisk and your arms to make dalgona coffee cream. But get ready for a workout! By hand, you’ll be whipping for at least 6 to 8 minutes. More if you want your drink to look as fluffy as mine.
So, TL/DR, you don’t need to be a hero. You can use the following tools instead and make your life much, much easier:
- A stand mixer fitted with an electric whisk
- A handheld electric mixer (this is the one I use, and I love it so much that The New York Times even asked me to review it lol)
- An electric milk frother
Caveat about that last one: while you can make a perfectly fluffy chocolate cream with an electric milk frother, it takes twice as long to whip it up than if you were to use a stand mixer or handheld one. Just be warned!
FAQ: Whipped Hot Chocolate Recipe Techniques
Why do I need to mix the milk with hot water?
Great question! Most whipped hot chocolate recipes instruct you to scoop the chocolate cream over a glass of plain milk. However, when I tried this variation, I thought it was too much. Think about it—you’re literally scooping a huge pile of whipped cream into a generous glass of milk, then drinking it! Even for somebody who loves milkshakes and blended drinks, I thought it was a lot.
So, the hot water helps balance everything out and make it less intense. However, if you’re using a non-dairy, plant-based milk that’s on the thinner side (like almond milk), you might not need the water. Use your judgement! You can’t go wrong either way.
FAQ: Whipped Hot Chocolate Recipe Troubleshooting
Help! My chocolate cream isn’t whipping. What did I do wrong?
First of all, don’t panic! It takes time to whip cream into whipped cream, especially if you’re whipping it with other ingredients. Simply keep whisking. Depending on what tools you use, it should take at least a minute before you see any textural changes in the cream.
Help! My chocolate cream turned out solid. It doesn’t look light and fluffy like yours. What did I do wrong?
Great question! Thick, solid chocolate cream can happen for the reasons below:
You decided to reduce the amount of heavy cream in the recipe.
If you reduce the amount of cream in the recipe without reducing the cocoa powder and confectioners’ sugar, you end up with chocolate truffles. Yes, the kind you can buy at a fancy chocolate shop, lol. Don’t throw it out! Use a cookie dough scoop to scoop the mass into individual truffles. Roll the truffles in cocoa powder and enjoy!
However, that being said, you definitely need to start over with the whipped hot chocolate recipe.
You overwhipped the cream and accidentally made butter.
If you go overboard and whip the cream too much, it turns into butter. But don’t panic! You can fix this mistake. Add 1 to 2 Tablespoons heavy cream and whisk on low speed until the cream loosens up again.
FAQ: Serving Whipped Hot Chocolate
I love the sound of this recipe but think it’s too much for just one person. What can I do?
No worries! This recipe technically makes one generous drink… or two smaller, more reasonable ones.
To make two drinks, you can still use the recipe quantities below. However, instead of pouring the milk, water, and vanilla into one mug, simply divide it between two mugs! Similarly, divide the chocolate cream between the two mugs. Et voila—two drinks for the price of 1 recipe, lol.
How do I drink whipped hot chocolate?
Yes, this is actually a question I get about this recipe, lol. To drink whipped hot chocolate, stir the chocolate cream mixture into the milk base with a spoon. That’s it!
Can I make this whipped hot chocolate recipe iced?
Absolutely! To serve iced, don’t worry about warming the milk and water for the milk base. Instead, fill a tall glass halfway up with ice cubes and pour the milk, water, and vanilla over ice. Follow the recipe instructions to make the chocolate cream and scoop it over the milk base.
Best Whipped Hot Chocolate Recipe Tips
Best Ingredient Tips
- In the ingredients list below, I write that you need both warm milk and water to make this recipe. However, I do not provide specific temperatures for either ingredient. Why? Use your judgement here—you’ll be drinking the whipped hot chocolate immediately after making it. Some people like their drinks scorching hot; others like their drinks on the cooler side. Warm the milk and water to your preferences accordingly! It all works.
- Similarly, I don’t provide further instructions on how to warm the milk and water. Sometimes I warm both separately in the microwave. Other times, I combine the two and warm them together in a small sauce pan on the stovetop. Again, you do what works best for you!
Best Technique Tip
- The recipe instructs you to whip the cream to a specific texture: “soft peaks.” The best way to determine the cream’s texture is to do a test with a whisk. Dip the tip of a whisk (or the whisk attachment) into the whipped cream, remove it, and quickly turn it upside down. If the cream is too soft, it will slide off the whisk. You’ll need to keep whisking. Once the cream has a cloudlike structure, with peaks that lose their shape but hold on to the whisk, you’re at the “soft peaks” stage! That’s what you want for this whipped hot chocolate recipe.
More Drinks Recipes
- Bubble Iced Coffee
- Cinnamon Iced Coffee
- Dalgona Coffee
- Lavender and Honey Steamer
- Mint Cookies and Cream Milkshakes
- New Orleans Style Iced Coffee
- Red Wine Hot Chocolate
Get the Recipe: Whipped Hot Chocolate Recipe
Ingredients
For the Whipped Hot Chocolate
- ½ cup (4 ounces or 113 grams) heavy OR whipping cream
- 2 Tablespoons Dutch-processed OR natural unsweetened cocoa powder, plus more for garnish
- 1 Tablespoon confectioners' sugar
- ½ cup (4 ounces or 113 grams) whole milk, warmed in the microwave or stovetop
- ½ cup (4 ounces or 113 grams) water, warmed in the microwave or stovetop
- ¼ teaspoon pure vanilla extract
- Nonni's Dark Chocolate Almond Biscotti, for serving
Instructions
For the Whipped Hot Chocolate
- First, make the chocolate cream. In the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl if using a whisk, handheld electric mixer, or milk frother), combine the cream, cocoa powder, and confectioners' sugar. Whisk on medium-high until soft peaks form, about 3 minutes.
- Make the hot vanilla milk base. Whisk together the milk, water, and vanilla in a mug.
- Assemble the whipped hot chocolate. Use a rubber spatula or cookie dough scoop to scrape the chocolate cream over the milk.
- Serve immediately. Garnish with a dusting of cocoa powder. Serve immediately with a spoon and a Nonni's Dark Chocolate Almond Biscotti cookie. To drink, stir the chocolate cream into the milk base with the spoon.
Notes
- In the ingredients list below, I write that you need both warm milk and water to make this recipe. However, I do not provide specific temperatures for either ingredient. Why? Use your judgement here—you’ll be drinking the whipped hot chocolate immediately after making it. Some people like their drinks scorching hot; others like their drinks on the cooler side. Warm the milk and water to your preferences accordingly! It all works.
- Similarly, I don’t provide further instructions on how to warm the milk and water. Sometimes I warm both separately in the microwave. Other times, I combine the two and warm them together in a small sauce pan on the stovetop. Again, you do what works best for you!
- The recipe instructs you to whip the cream to a specific texture: “soft peaks.” The best way to determine the cream’s texture is to do a test with a whisk. Dip the tip of a whisk (or the whisk attachment) into the whipped cream, remove it, and quickly turn it upside down. If the cream is too soft, it will slide off the whisk. You’ll need to keep whisking. Once the cream has a cloudlike structure, with peaks that lose their shape but hold on to the whisk, you’re at the “soft peaks” stage! That’s what you want for this whipped hot chocolate recipe.
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Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
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Michelle, THANK YOU for the recipe – this is going to be the perfect Christmas Eve drink in my house! A quick question, if I may: would you advise against putting a couple of drops of peppermint schnapps in the drink? I do love a (lightly) spiked hot chocolate, but only if it won’t ruin the drink.
OMG, I think that sounds *AMAZING*!!! I can’t believe I didn’t think of that addition myself!
Yay! Definitely going to drizzle some in. Thank you!
Reading this while I drink hot chocolate with my breakfast. ^_^ I loveee chocolate and this sounds *dreamy*!!
So good! Made it for my boys tonight as a special treat to go with our holiday movie and we all loved it! Super easy way to make a hot chocolate a little more special.
I made this on a whim when I was craving something sweet. It was delicious! I used the leftover chocolate cream on some ripe strawberries. I can see using this chocolate whip cream in other dessert recipes as well, or even adding a smidge of Bailey’s to the cream for more adult desserts!