Rather than just stirring together milk, cocoa, and sugar in your mug, you fill your favorite cup with hot milk, then top it with decadent cocoa whipped cream that melts down into the milk for a frothy, delectable concoction.
How to Make Whipped Hot Chocolate
This hot beverage starts with a base of milk that is heated to a gentle simmer before being poured into heat-proof cups or mugs. You can use your milk of choice, but I like whole milk for its creamy goodness.
You can keep it plain and wait for the chocolate infusion from the cocoa whipped cream, but it's especially nice with a few drops of your favorite extract. I made mine with almond extract and loved it, but it's also good with vanilla, coconut, or even rum extracts.
You can also infuse the milk with herbs while it's heating to provide an extra layer of flavor and fragrance. Try fresh mint leaves, a couple of bay leaves, or a sprig of lemon balm. Just be sure to remove the leaves after the milk is heated through.
Use Real Heavy Cream
While the milk base of your whipped hot chocolate will be tasty with almond, soy, or cow's milk, the whipped part needs to be made with real heavy cream or it won't hold its shape well. I've tried whipped coconut cream before and although it does whip, the coconut flavor is too overpowering for my taste buds.
If you're a milk chocolate fan, you could make the cocoa whipped cream with powdered hot chocolate mix. I prefer cocoa though, for a rich, dark, intense chocolate flavor. Dutch cocoa is my first choice and is never a disappointment.
Whichever cocoa you choose, be sure to sift it to remove any lumps before you mix it into the heavy cream.
Sweetener and Other Additions
Since the milk is not sweetened at all, it's good to sweeten the cocoa whipped cream. I like sweetening mine with real maple syrup, but it's also great with powdered sugar, granulated sugar, or even brown sugar if you want a hint of molasses in your drink.
You don't actually need a topping for whipped hot chocolate, but if you want to make it extra festive, you can sprinkle the cream with cocoa powder, colored sprinkles, crushed candy canes, or a fresh sprig of mint.
Bringing it All Together
When all your ingredients are ready, set out heat-proof mugs and fill them 2/3 full with hot milk, flavored or plain, then top carefully with the cocoa whipped cream.
You can either scoop it on, willy-nilly, or pipe it using a ziplock bag with one corner snipped. Dust with cocoa powder or topping of your choice, then serve to yourself or your guests with a spoon for stirring in the whipped cream or eating it up by the spoonful.
You can make it even more decadent by adding a few of our delicious homemade marshmallows (corn syrup-free!).
If whipped hot chocolate doesn't capture your fancy, you could also try one of our three cocoa recipes for chocolate lovers which include Easy Hot Cocoa Mix, Decadent Hot Chocolate, and Guilty Pleasure Hot Chocolate. (Or, check out some of these options if you're looking for boozy or vegan hot chocolate.)
Such a rich drink is quite filling, but if you've saved room for dessert, you can't go wrong with an assortment of cookies for nibbling and dipping. Try our Oatmeal Hazelnut Cookies with Earl Grey buttercream, Chocolate Almond Cookies, or Swedish Cream Cookies with blueberry and lime buttercream.
Whipped Hot Chocolate
- 2 cups whole milk
- ½ tsp vanilla, almond, or coconut extract (optional)
- 1 cup heavy whipping cream
- 1-2 tablespoon Dutch cocoa
- 1-2 tablespoon real maple syrup
- Cocoa for garnish
Pour milk into a saucepan and bring just to a simmer over medium heat, stirring often so the bottom doesn't scorch.
Remove from heat and stir in extract, if using. Divide between two heatproof mugs and set them aside.
In a medium bowl, pour heavy whipping cream, cocoa, and maple syrup. Beat with a whisk until peaks form. Divide between two mugs and dust with cocoa. Serve immediately.