Description
Tini’s Hot Chocolate is a rich and indulgent drink made with whole milk, heavy cream, cocoa powder, and bittersweet chocolate, topped with a festive peppermint whipped cream. Perfect for cozying up on a chilly day or impressing guests with a gourmet hot cocoa treat.
Ingredients
Scale
Hot Chocolate
- 1½ cups whole milk 360mL
- ½ cup heavy cream 120mL
- 3 tablespoons cocoa powder 28g, Dutch-processed or unsweetened
- 3 tablespoons granulated sugar 42g
- 2 ounces bittersweet chocolate chopped, at least 70% cocoa
- 1 teaspoon vanilla bean paste or extract
Peppermint Whipped Cream
- ½ cup heavy cream 120mL
- 2 tablespoons powdered sugar sifted
- ½ teaspoon vanilla bean paste or extract
- ¼ teaspoon peppermint extract
Instructions
- Heat Milk and Cream: Add 1½ cups whole milk and ½ cup heavy cream to a small saucepan over medium heat and cook until steam begins to rise from the surface, making sure it does not reach a simmer.
- Add Cocoa Powder: Sift in 3 tablespoons cocoa powder into the warmed milk and cream mixture and whisk thoroughly until fully incorporated and smooth.
- Dissolve Sugar: Add 3 tablespoons granulated sugar to the mixture and stir continuously until the sugar has completely dissolved.
- Melt Chocolate: Add chopped 2 ounces bittersweet chocolate into the pot in two parts, stirring well after each addition until the chocolate is fully melted and the mixture is smooth.
- Add Vanilla: Stir in 1 teaspoon vanilla bean paste and continue heating the mixture gently for another 2 minutes. Remove from heat and set aside.
- Prepare Whipped Cream: In a medium bowl, combine ½ cup heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla bean paste, and ¼ teaspoon peppermint extract. Whisk or beat with a hand mixer until soft or stiff peaks form, depending on your desired whipped cream consistency.
- Assemble and Serve: Pour the hot chocolate into mugs, spoon or pipe the peppermint whipped cream on top, and garnish with chocolate shavings, sprinkles, or crushed peppermint candy if desired. Serve immediately.
Notes
- Use either Dutch-processed or unsweetened cocoa powder according to your preference for flavor depth.
- Adjust the peppermint extract amount to taste if you prefer a stronger or milder mint flavor in the whipped cream.
- For a dairy-free alternative, substitute whole milk and heavy cream with coconut milk and coconut cream, but the texture and taste will vary.
- The whipped cream can be made ahead and kept chilled, but add to the hot chocolate just before serving for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 80 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 80 mg
