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Get the Recipe: Whipped Hot Chocolate Recipe

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.
(5 stars) 4 reviews

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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