Whipped Hot Chocolate with Thick Cream Cap
This Whipped Hot Chocolate with Thick Cream Cap is pure indulgence! Rich cocoa meets a silky, airy cream topping for a cozy, luxurious treat.
Equipment
- Medium Saucepan
- Whisk
- Mixing Bowl
- Electric mixer or hand whisk
- Measuring cups and spoons
- Heatproof mugs
- Grater or fine sieve
Ingredients
- 2 cups whole milk
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
- Chocolate shavings or cocoa powder for garnish
Instructions
- In a medium saucepan over medium heat, combine the whole milk, unsweetened cocoa powder, and granulated sugar. Whisk continuously until the cocoa and sugar dissolve completely and the mixture is smooth and hot but not boiling. Stir in the vanilla extract and remove the pan from heat.
- While the hot chocolate is heating, pour the heavy cream into a mixing bowl. Add the powdered sugar and vanilla extract. Using an electric mixer or a hand whisk, beat the cream until it forms stiff peaks. This thick cream cap should be airy yet dense enough to sit atop your hot chocolate without melting away immediately.
- Pour the hot chocolate into your favorite mugs, filling them about three-quarters full to leave room for the cream topping. Gently spoon or pipe the thick cream cap over the surface of the hot chocolate, creating a generous layer that invites you to dive in.
- Finish with a sprinkle of chocolate shavings or a light dusting of cocoa powder for a beautiful presentation and extra chocolatey aroma. Serve immediately and enjoy the perfect blend of warm, rich cocoa and cool, creamy topping.
Notes
- Use cold heavy cream and a chilled bowl for best whipping results to achieve a thick, stable cream cap.
- For a less sweet drink, reduce granulated sugar to 1/3 cup and adjust powdered sugar accordingly.
- Leftover hot chocolate base can be refrigerated for up to 2 days; reheat gently and whip fresh cream before serving.