Homemade Hot Cocoa + Adventures in Whipped Cream
About this Recipe
By: Rachel
Everyone loves a comforting mug of homemade hot cocoa, especially on cold winter nights. But the first iterations of hot chocolate is nothing like the deliciously sweet beverage, often topped with a dollop of whipped cream or a handful of marshallows, that we know and love today.
Hot Chocolate, Then and Now
As early as 500 BCE, Mayans were drinking chocolate. The original version, though, was very different from the hot chocolate of today. They mixed ground cocoa seeds with water, cornmeal, and chili until frothy, and drank the beverage cold. In the early 1500s, conquistadors brough the dish to Spain, where the drink evolved to something more like the homemade hot chocolate we are familiar with. In the 1700s, the drink became popular in Great Britain, where it was prepared with milk—creating a richer, sweeter flavor.
Homemade Hot Cocoa With Classic Whipped Cream
Light, sweet, softly whipped cream is the perfect topping not just for homemade hot cocoa, but for pretty much any dessert. Ice cream sundaes, warm apple pie, rich chocolate budinos or mousses, decadent layer cakes—they all benefit from a generous dollop of fresh whipped cream. I prefer whipped cream that is very lightly sweetened—it provides a nice contrast to rich desserts.
While there’s nothing wrong with the classic recipe (heavy cream whipped with sugar), why stop there? You can enhance your hot chocolate with deliciously flavored whipped cream. This creamy topping can be even more delicious with the addition of various spices and flavorings. Below are some of my favorite combinations, and how I like to use them.
In the cold of wintertime, nothing beats a cup of homemade hot chocolate. Making your own homemade hot cocoa tastes much better than premade packets, and is nearly as easy to prepare.
Homemade Hot Cocoa + Adventures in Whipped Cream
Equipment
Ingredients
Classic Whipped Cream
- 1 cup (235mL) heavy whipping cream
- 2 tablespoons powdered sugar or white sugar
Hot Cocoa
For each cup:
- 1 cup (235mL) whole milk or other milk
- 1-2 tablespoons white sugar (less for bittersweet hot chocolate, more for a sweeter result)
- 2 tablespoons cocoa powder
- ⅛ teaspoon espresso powder
Optional: Dark chocolate, heavy cream
Step by Step Instructions
Classic Whipped Cream
Classic Whipped Cream
- Using very cold whipped cream (and ideally, a cold bowl that has been chilling in the refrigerator), whip on medium to medium-high speed for about three minutes until soft peaks have formed. Use immediately, or chill for up to 24 hours.
- For variations, prepare as above, with the following additions:
Vanilla Whipped Cream:
- Add 1 teaspoon vanilla extract or ¼ teaspoon vanilla bean paste. Ideal for apple pies, tarts, or dumplings.
Almond Whipped Cream:
- Add 1 teaspoon almond extract.
Orange Whipped Cream:
- Add 2 teaspoons Grand Marnier or other orange liqueur.
Decadent, Spiced Whipped Cream:
- Add ¼ cup Mascarpone cheese, ¼ teaspoon cinnamon, and ¼ teaspoon finely ground espresso. A bit of orange zest could stand in for the cinnamon or espresso.
Spicy Whipped Cream:
- Add ¼ teaspoon cinnamon, ⅛ teaspoon cayenne, and ⅛ teaspoon chili powder.
Autumn Whipped Cream:
- Add ⅛ teaspoon cinnamon, ⅛ teaspoon cardamom, and a few gratings of fresh nutmeg.
Middle Eastern Whipped Cream:
- Add ¼ teaspoon rosewater and ¼ teaspoon cardamom.
Cocoa Whipped Cream:
- Add 2 tablespoons cocoa powder.
Homemade Hot Cocoa
Homemade Hot Cocoa
Step 1
- Add the dry ingredients to a saucepan, and whisk in ¼ cup of milk to make a paste.
Step 2
- Add the rest of the milk, and heat over a medium burner until scalded. If you prefer a richer hot chocolate, add high-quality dark chocolate to the warmed milk ¼ ounce (7g) at a time. You can also substitute ¼ to ½ of the milk for heavy cream.
Optional
You can serve the hot cocoa as is, or add any combination of the flavors below (or your own favorites!) Then, of course, top with your preferred whipped cream. Measurements are ⅛ teaspoon per cup of cocoa: - Vanilla extract
- Peppermint extract
- Almond extract
- Cinnamon
- Cayenne pepper
