Hot Cocoa Whipped Cream

The Holidays are all about making things special. So why serve regular whipped cream when you can serve Hot Cocoa Whipped Cream. Am I right? Can I get a “heck yeah!”?

OK, I’ll stop yelling now.

I almost feel silly sharing this recipe with you guys today, because it can hardly even be called a recipe. All I did was add some hot cocoa mix to my heavy whipping cream while I was beating it in my mixer. But this one teeny tiny little change turns plain whipped cream into something indulgent and festive. It kind of tastes like a really lightly flavored chocolate-mousse. And there is nothing wrong with that.

This Hot Cocoa Whipped Cream is a delicious way to top a big mug of hot chocolate. But it’s also great with coffee, chai, pie and cake. Or simply put a dollop on some fresh strawberries or raspberries for a fun treat.

I used my Homemade Hot Cocoa Mix for this, but any hot cocoa mix that you have on hand should work.

I’m heading off to spend Christmas in New Hampshire, so things will probably be quiet around here for a few days. I hope you all have a wonderful Holiday!



Hot Cocoa Whipped Cream

Yield: Makes about 2 cups

Hot Cocoa Whipped Cream


  • 1 cup cold heavy whipping cream
  • 3 tablespoons hot cocoa mix


  1. Place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to chill. Once chilled, remove the bowl and whisk from the freezer and immediately add the cream and the hot cocoa mix. Start whisking on low, gradually increasing the speed to high. Continue to whisk until the cream thickens and peaks form.
  2. Whipped cream is generally best when it’s used immediately after making, but it can be stored in the refrigerator for a couple hours if necessary.

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