We're talking about a classic: homemade hot chocolate, the timeless cold-weather drink we love. If you add a swirl of whipped cream on top, you've got yourself a cozy, indulgent beverage that's perfect for the holidays and Winter days.
Quick and easy
There's something magical about a cup of hot cocoa with a mound of whipped cream. And it's so easy to make it from scratch!
It's perfect for Christmas morning and to sip indoors while the weather makes it impossible to go outside.
It starts with a simple homemade hot cocoa mix that can be kept for several months. And it's as easy as pouring hot milk into the cup.
The mound of cream sprinkled with chocolate chips or marshmallows is optional but so satisfying! So there's really no excuse.
Try this peppermint hot chocolate with crushed candy canes for an even more festive version.
FAQ
Hot chocolate is best enjoyed fresh, but you can prepare a large batch and reheat as needed. Store it in the refrigerator and warm it on the stove or microwave. Just be sure to whip up a fresh batch of cream for each serving.
Absolutely! Slow cookers are convenient for making large batches. Combine your ingredients, set it on low, and let it simmer. Remember to whip up fresh cream for each serving.
Yes, you can use plant-based milk like almond, soy, or coconut milk to make a non-dairy hot chocolate. Pair it with dairy-free whipped cream alternatives or skip the whipped cream altogether for a fully vegan option.
Ingredient list
- Cocoa powder: always use unsweetened.
- Powdered sugar: also called confectioners or icing sugar.
- Milk powder, also known as dry milk powder or powdered milk, is regular milk that has been evaporated to dryness, creating a powder with long shelf life.
- Salt.
- Cornstarch: it’s used as a thickener and softener.
See the recipe card towards the end of this post for quantities. Check the Ingredients page for more details and the brands we use.
Variations & substitutions
- Peppermint: the classic holiday drink, add crushed candy canes to the hot chocolate before adding the milk and sprinkle them on top of the cream.
- Spiced: a touch of ground cinnamon, nutmeg or pumpkin pie spice marries wonderfully with this chocolate drink.
- Caramel sauce: add a drizzle to the milk and on top of the cream.
- Mexican-style: use ground cinnamon and a touch of cayenne pepper.
How to make hot chocolate
The amount given in the recipe card can be modified. Use more for a stronger drink or less for a creamier one with less chocolate flavor.
Place a few tablespoons of hot cocoa mix in the cups or mugs you'll be using.
Add hot milk, leaving some space for the whipped cream on top.
Whipped cream topping
- Homemade cream: you can make it in advance and keep it refrigerated. Using a piping bag with a large star tip makes a festive cup of hot chocolate, but you can also use a spoon and simply add a scoop of cream.
- Store-bought whipped topping: though we don't use it much, it does do the job quick and easy!
Storage
- Store the hot chocolate and whipped cream separately. Pour the hot chocolate into an airtight container and keep the whipped cream in another container. This prevents the whipped cream from melting into the hot chocolate during storage.
- Whipped Cream Storage: place it in a covered container. If you've sweetened the whipped cream, consume it within 24 hours for the best texture and flavor. Re-whip before serving if needed.
- Avoid freezing whipped cream: it is not recommended, as it tends to lose its texture and become watery when thawed.
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Hot Chocolate with Whipped Cream
Ingredients
Whipped topping:
- 1 ½ cup heavy cream
- 3 tablespoons powdered sugar
Hot chocolate:
- 2 cups hot cocoa powder, from our homemade cocoa mix (or use store-bought)
- 5 ¼ cups hot milk, or hot water or a mix of both if you want a lighter drink
Instructions
For the topping:
- Whip 1 ½ cup heavy cream, cold with 3 tablespoons powdered sugar until thick and almost firm peaks form. Don't overbeat it or it will curdle. Cover and refrigerate it if not using it immediately.
For the hot chocolate:
- Place 2 cups hot cocoa powder divided among 6 individual cups or large jar or container you're serving it in.
- Heat 5 ¼ cups hot milk until it is very hot but not boiling.
- Divide evenly among the cups, or pour into the large jar and stir to mix well. Taste and adjust for more cocoa mix or milk.
- Mound whipped cream on top, and sprinkle with cocoa powder or mini chocolate chips before serving.
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