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Double Chocolate Whipped Hot Cocoa

A rich, homemade hot cocoa base topped with a massive, fluffy layer of cold double-chocolate whipped cream and marshmallows.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 drinks
Course: Beverage, Drinks
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Hot Cocoa Base
  • 2 cups whole milk
  • 2 tbsp granulated sugar
  • 2 tbsp Dutch-processed cocoa powder
  • 0.5 tsp pure vanilla extract
  • 1 pinch salt
Whipped Chocolate Topping
  • 0.5 cup heavy whipping cream cold
  • 2 tbsp powdered sugar
  • 2 tbsp Dutch-processed cocoa powder
Garnish
  • 1 handful mini marshmallows
  • 1 tbsp dark chocolate shavings

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Saucepan
  • Whisk

Method
 

  1. Place a mixing bowl and beaters in the freezer for 10 minutes to chill.
  2. In the chilled bowl, combine cold heavy cream, powdered sugar, and 2 tablespoons of cocoa powder.
  3. Whip with a mixer until stiff peaks form. Be careful not to over-whip. Set in the refrigerator.
  4. In a small saucepan, heat the whole milk over medium-low until simmering (do not boil).
  5. Whisk in the granulated sugar, 2 tablespoons of cocoa powder, and a tiny pinch of salt until completely dissolved.
  6. Remove from heat and stir in the vanilla extract.
  7. Divide the hot cocoa base evenly into two large mugs or mason jars.
  8. Generously spoon the cold chocolate whipped cream on top of the hot cocoa.
  9. Garnish immediately with mini marshmallows and dark chocolate shavings. Serve right away.

Notes

For a peppermint version, add 1/4 tsp of peppermint extract to the hot cocoa base. Store leftover whipped cream in the fridge for up to 2 days.