Description
Tini’s Hot Chocolate is a rich and creamy beverage made with whole milk, heavy cream, cocoa powder, bittersweet chocolate, and sweetened with sugar and vanilla bean paste. Topped with a homemade peppermint whipped cream, this cozy American drink is perfect for chilly days and holiday gatherings. Ready in just 10 minutes, it offers a luxurious, thick texture and festive flavor that feels like a warm hug in a mug.
Ingredients
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 the milk and cream: Pour 1½ cups whole milk and ½ cup heavy cream into a small saucepan. Heat over medium heat until steam rises from the surface but the mixture does not simmer.
- Add cocoa powder: Sift 3 tablespoons of cocoa powder into the milk and cream mixture. Whisk continuously until fully incorporated and smooth.
- Sweeten the chocolate mixture: Stir in 3 tablespoons of granulated sugar until dissolved completely into the hot milk mixture.
- Melt the bittersweet chocolate: Add the chopped 2 ounces bittersweet chocolate in two parts, stirring after each addition until the chocolate has melted and combined smoothly with the mixture.
- Flavor with vanilla: Stir in 1 teaspoon of vanilla bean paste. Continue heating the mixture for 2 more minutes, then remove from heat and set aside.
- Make the peppermint 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 briskly or beat with a hand mixer until soft or stiff peaks form, depending on your desired texture.
- Assemble and serve: Pour the hot chocolate into mugs and top generously with the peppermint whipped cream. Optionally garnish with chocolate shavings, sprinkles, or crushed peppermint candies for a festive touch before serving.
Notes
- Use Dutch-processed cocoa powder for a smoother, richer flavor.
- Adjust the sweetness by varying the amount of sugar to taste.
- For a dairy-free version, substitute milk and cream with plant-based alternatives like almond or oat milk.
- To make the whipped cream vegan, use coconut cream and a vegan sweetener, skipping the vanilla bean paste if it contains alcohol.
- Serve immediately for best texture; the whipped cream will slowly melt into the hot chocolate.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
