Have you tried the new coffee craze all over social media? In case you didn’t know it’s called Whipped Coffee, or more formally Dalgona Coffee. It’s made by whipping together equal parts of instant coffee powder, sugar and hot water until it becomes creamy and then adding to cold or hot milk.
Since I’m not a coffee drinker I decided to make the chocolate counterpart. For the chocolate version, besides swapping the chocolate for coffee, you use heavy whipping cream in place of the water.
First, I tried it with warm milk and some Starbuck’s Peppermint Cocoa mix that I had in my pantry. I buy a canister of this every holiday season. It’s my favorite drink from Starbucks and I order it pretty much any time of the year. In a medium bowl I combined the cocoa mix with heavy cream and using my handheld mixer I whipped the two ingredients together on high speed for about 4 minutes, until stiff peaks formed.
Next, I warmed milk in a small saucepan over medium heat until it just started boiling. After pouring it into my mug I topped it with my whipped peppermint cocoa.
After trying the trend with warm milk and peppermint cocoa, I decided to try again with cocoa powder and cold milk to make a kicked-up version of cold chocolate milk. In a medium bowl I combined unsweetened cocoa powder, sugar and heavy whipping cream and once again I beat the ingredients until stiff peaks formed. I tried to get a little fancy this time and used an ice cream scoop to scoop the whipped chocolate on top of the milk. It didn’t come out exactly how I was imagining, but, it worked anyway. And, I must say that the whipped chocolate mixture tasted exactly like chocolate ice cream… YUM!
With both of these versions, I stirred the whipped mixture into the milk before drinking so the chocolate flavor could blend into it. And while both were good, and it was a nice treat, I just don’t think this will be my go-to way of enjoying chocolate milk going forward. Truthfully, for me it wasn’t worth the extra time or the dishes!
With Chocolate Powder Mix:
1 Tablespoon chocolate mix (flavor of your choice; peppermint, strawberry, vanilla, chocolate, etc.)
4 Tablespoons heavy whipping cream
With Unsweetened Cocoa Powder:
3/4 teaspoons unsweetened cocoa powder
1 teaspoon sugar
3 tablespoons heavy whipping cream
6oz. Milk (any type of milk will work)
Directions: Add your ingredients to a medium bowl and using a handheld mixer on high, beat the ingredients together until stiff peaks form.
Spoon the whipped chocolate over warmed or cold milk. Stir together and enjoy.
An all-natural Pink Hot Chocolate just in time for Valentine’s Day! How you may ask, well, instead of using red or pink food coloring to get the pink hue, you use a few tablespoons of beet juice. And before you cringe your face because beets are not your favorite vegetable or something you are willing to try once or again, just know that you will not be able to taste the beet flavor whatsoever. But, if you are still intrigued by the idea of making Pink Hot Chocolate for your Valentine this week (or for yourself) but are completely against the beet juice, I will give you a few options to get the pink color that might sound more appealing.
The base of this hot chocolate is white hot chocolate. You start off by bringing milk (I used whole milk) and salt to a simmer over medium heat. Then remove it from the heat and add in grated white chocolate and vanilla extract. Grating the chocolate allows it to melt easier and quicker. Once the chocolate has melted then stir in a few tablespoons of beet juice. But, if you are not inclined to use beet juice, you could substitute it with cherry juice or the juice from maraschino cherries. Just be aware that either of those options could make your hot chocolate a tad bit sweeter. Now, if none of those options work for you, you could tint the hot chocolate with a few drops of either pink or red food coloring. And finally, top the hot chocolate with a healthy topping of whipped cream and then sprinkle with cinnamon. YUM!
Pink Hot Chocolate
2 cups milk
1/2 teaspoon vanilla extract
2 ounces white chocolate, grated*
2 tablespoons beet juice**
Whipped cream, for topping
Cinnamon, for topping
*I used Baker’s White Chocolate
**substitute with cherry juice, maraschino cherry juice, food coloring
In a small saucepan combine the milk and a pinch of the kosher salt and bring to a simmer over medium heat.
Remove the saucepan from heat and add in the vanilla extract and grated chocolate, stirring until the chocolate has completely melted. Stir in the beet juice.
Diving among mugs and top with whipped cream and cinnamon.
Recipe from Real Simple
You may be wondering why I would take the time to make hot chocolate in a slow cooker when I could easily just make it on the stove. Well, I saw a video on Instagram one day for it and thought it would be a nice treat, which it was. It was also a good excuse to use some white chocolate chips I had and to use leftover pumpkin puree I had from making Pumpkin Cannoli. All pretty good excuses in my book!
In my slow cooker I added whole milk, white chocolate chips, pumpkin puree, cinnamon sticks, vanilla extract, ground ginger and freshly grated nutmeg. Trust me, it’s worth using freshly grated nutmeg as opposed to the powder form. Ground nutmeg can sometimes leave a pungent flavor, but, using freshly grated nutmeg eliminates that. After giving all of my ingredients a good stir, I set my slow cooker to low and let it cook for 2-3 hours. For the first hour, I gave the mixture a good stir every 10 minutes to make sure the chocolate was melting and to evenly distribute all of the ingredients. As an aside, is it still right to say cook when it comes to making hot chocolate? Or, maybe I should say simmer? Hmmmm???
I enjoyed it topped with whipped cream and freshly grated nutmeg and a cinnamon stick as a garnish/stirrer. I actually used one of the cinnamon sticks that I added to the slow cooker. This is the perfect autumn warm-me-up beverage. Or, thinking ahead, an ideal complement to your Thanksgiving desserts. You could easily double or triple the recipe for a large group of people.
If you’re curious about the Pumpkin Cannoli recipe check back tomorrow!
Slow Cooker Pumpkin Spice White Hot Chocolate
4 cups whole milk
1 cup white chocolate chips
1/4 cup pumpkin puree
4 cinnamon sticks, additional sticks for garnish
2 teaspoons vanilla extract
1/8 teaspoon ground ginger
1 teaspoon freshly grated nutmeg, plus more for topping
Combine the milk, chocolate chips, pumpkin, cinnamon sticks, vanilla, ginger and nutmeg in a slow cooker and stir together.
Heat on low for 2-3 hours, stirring every 10 minutes for the first hour to stir in the melted chocolate. And occasionally after that.
Serve in mugs, topped with topped whipped cream and freshly grated nutmeg. Add a cinnamon stick that can be used as a stirrer in case the pumpkin settles.