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Dark Hot Chocolate with Vanilla Whipped Cream
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For the vanilla whipped cream:
- 1 cup (250 ml) 35% whipping cream
- 2 tbsp (28 g) Redpath® Dark Brown Sugar, packed
- 1-2 tbsp (15-30 ml) pure vanilla extract (to taste)
For the dark hot chocolate:
- 5 cups (1250 ml) 3.25% milk
- ⅔ cup (70 g) dark cocoa powder
- ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
- 2 tbsp (20 g) cornstarch
- ½ tsp (2 g) salt
Garnish (optional):
- Redpath Simply Raw™ Turbinado Sugar
Instructions
For the vanilla whipped cream:
Step 1
Place whipping cream, Redpath® Dark Brown Sugar, and pure vanilla extract in a medium bowl.
Step 2
Whip, using a hand mixer, until stiff peaks form. Pipe or dollop onto hot chocolate.
For the dark hot chocolate:
Step 1
Pour the whole milk in a small pot and bring to a light simmer over medium-low heat.
Step 2
Whisk together dark cocoa, the Redpath® Dark Brown Sugar, cornstarch and salt.
Step 3
Carefully whisk dry mixture into simmering milk until well blended. Bring back to a simmer and cook while stirring for one minute, or until slightly thickened.
Step 4
Top hot chocolate with vanilla whipped cream. Sprinkle whipped cream with the Redpath Simply Raw™ Turbinado Sugar, if desired.
