Whipped hot cocoa isn’t actually hot, but it is super delicious and rich—a perfect kid-friendly variation of the popular dalgona coffee. Ice cold milk is topped with a freshly whipped chocolate cream and finished with a drizzle of chocolate syrup. Stir it up or eat spoonfuls of the whipped chocolate while you sip the milk.
If you’re not a fan of coffee, but you want to make a beautiful whipped drink, then this is the drink for you. The whipped cocoa can be stored in the refrigerator for a few days, so double up the batch and have any easy, indulgent beverage waiting for you tomorrow, too.
- 2 tablespoons cocoa powder
- 2 tablespoons sugar (granulated)
- 1 tablespoon hot water
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- Optional: chocolate syrup, mini chocolate chips
Gather the ingredients.
Beat together the cocoa powder, sugar, hot water, heavy whipping cream, and vanilla in a small bowl with the beaters of a hand mixer until super fluffy. Do not overbeat or the cream will start to separate. It will take less than a minute to whip together. Taste to check and see if the sugar is still grainy. If it is, beat a little longer.
Add the ice and milk to a cold glass.
Top the milk with the whipped chocolate.
Drizzle with chocolate syrup and top with mini chocolate chips if you wish. Stir and serve immediately.
- We love adding vanilla into the mixture for extra flavor, but you can leave it out if you don’t have it or don’t like it.
- If you don’t have cocoa powder, you can use hot chocolate mix, just reduce the sugar to 1 tablespoon.
- If you want to make this a mocha, make the whipped chocolate and serve it over iced coffee with milk.
- Add little marshmallow bits as toppings if you really want to bring the hot chocolate vibes.
- If you want a less sweet drink, then cut the sugar in half. You can also melt a quarter cup of chocolate chips, cooled to just warm. Beat them into the cream and sugar for a very similar whipped cocoa.
- You can use whatever kind of milk you want as the base. If you are vegan, substitute the heavy cream for aquafaba (the liquid from a can of chickpeas) and the regular milk for a dairy-free milk like oat or coconut milk.
- If the whipped cocoa is too thick, just add a little more cream or a little more water.
- You can beat the cocoa mixture by hand if you want. It takes a little bit longer. If you are making a large batch you can whip it in the bowl of your stand mixer.