Whipped Hot Chocolate

Whipped Hot Chocolate mixes the hot chocolate powder into whipped cream instead of the milk, creating a delicious topping that makes regular hot chocolate even better. This simple twist makes the perfect treat for cold winter evenings or holiday gatherings.

When you whip the hot chocolate mix with cream, it makes a thick topping that slowly melts into the warm milk as you drink it. You can add fun toppings like mini marshmallows, chocolate chips, or crushed candy canes to make each cup exactly how you like it!

I love serving this whipped hot chocolate on cold winter days. The topping has a softer, lighter taste than regular hot chocolate since the cocoa mix is blended into the cream instead of the milk.

I usually set up a little toppings bar with different options so everyone can dress up their drinks. In December, I add crushed candy canes for a minty twist, but mini marshmallows and chocolate chips are classics that work all winter long. 

The nice thing about this recipe is you can make extra whipped topping and keep it in the fridge. It stays good for a few hours, so all you need to do is warm up more milk whenever someone wants a fresh cup.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Hot chocolate mix: Any type of hot chocolate powder works well here. I’ve tried both Swiss Miss and Ghirardelli – both give great results.
• Whipping cream: You’ll want heavy whipping cream or heavy cream (they’re the same thing). Light cream won’t whip up properly, and half-and-half definitely won’t work.
• Milk: You can use any kind of milk you like – whole milk makes it creamier, but 2% or even skim work fine too. Chocolate milk adds an extra cocoa flavor if that’s your thing.
• Optional toppings: We love mini marshmallows, mini chocolate chips, chocolate sprinkles, and crushed candy canes!

How To Make Whipped Hot Chocolate

Let’s start with the whipped topping, which is what makes this hot chocolate special. Pour your whipping cream into a medium bowl and add the hot chocolate mix. Using your hand mixer with the whisk attachment, start beating on medium speed. Keep mixing until you get stiff peaks; the cream should hold its shape when you lift the beaters.

While your topping is ready to go, it’s time to warm the milk. Pour it into a small saucepan and heat it over low heat, stirring occasionally. You want the milk warm but not boiling; if it gets too hot, it’ll melt your topping too quickly. Once you see a bit of steam rising from the milk, it’s ready.

Now comes the fun part – putting it all together. Pour your warm milk into mugs, leaving some room at the top for the whipped topping. Spoon the whipped hot chocolate cream onto each drink, making a nice mound on top. The cream will start to slowly melt into the warm milk, creating swirls as you drink.

Finish off your drinks with any toppings you like. Serve right away while the milk is still warm and the cream is fluffy.

Storing

Make Ahead: You can whip up the hot chocolate cream topping a few hours before serving. Store it covered in the fridge, but know that it might deflate a bit; just give it a quick whisk before using if needed.

Store: The whipped topping will keep in an airtight container in the fridge for about 4-6 hours. After that, it starts to lose its fluffiness and separate. For best results, make a fresh batch when you need it.

Recipe Tips

• Your cream needs to be very cold to whip properly. If your kitchen is warm, chill your mixing bowl and beaters in the freezer for 10 minutes before starting.
• When heating the milk, look for small bubbles around the edge of the pan and wisps of steam – if it’s too hot, it will melt your topping instantly.
• Keep beating the cream and cocoa mixture until you see clear tracks from your beaters and the cream holds its shape. If it looks a bit grainy at first, keep going – it will smooth out.
• If you’re using chocolate milk instead of regular milk, reduce the amount of hot chocolate powder in your whipped cream since the drink will already be sweet.

Can I use cocoa powder instead of hot chocolate mix?

Plain cocoa powder won’t work as well here since it lacks the sweetener and other ingredients that help it blend smoothly. Hot chocolate mix is specifically designed to dissolve nicely, while plain cocoa powder can leave your whipped cream grainy.

Can I use non-dairy milk?

Yes! Any non-dairy milk works for the base. Just heat it the same way you would regular milk.

A few more delicious drinks you might try are this Peppermint Hot Cocoa, Pumpkin Cream Cold Brew, and Caramel Apple Spice.

This Whipped Hot Chocolate recipe takes regular hot chocolate and makes it something special. With its creamy topping and endless options for garnishes, you’re getting all the comfort of hot chocolate with an extra bit of fun, and it only takes 5 minutes to make!