Dark Hot Chocolate with Vanilla Whipped Cream
There’s nothing like a rich and frothy mug of steaming hot chocolate to warm you right down to the bones. This version is sinfully rich and chocolatey, and the whipped cream takes it to a whole new level of irresistible decadence. After a busy day, relax and reward yourself with a mug of pure indulgence.
Redpath® Dark Brown Sugar
With a deep caramel taste, this sugar adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.
Simply Raw™ Turbinado Sugar
This sugar has distinctive large golden crystals delivering a mellow flavour. It brings out the very best in your coffee and adds a delicious taste and crunch as a topping on baked goods and cereals.
For the vanilla whipped cream:
- 1 cup (250 ml) 35% whipping cream 1 cup (250 ml) 35% whipping cream
- 2 tbsp (28 g) Redpath® Dark Brown Sugar, packed 2 tbsp (28 g) Redpath® Dark Brown Sugar, packed
- 1-2 tbsp (15-30 ml) pure vanilla extract (to taste) 1-2 tbsp (15-30 ml) pure vanilla extract (to taste)
For the dark hot chocolate:
- 5 cups (1250 ml) 3.25% milk 5 cups (1250 ml) 3.25% milk
- ⅔ cup (70 g) dark cocoa powder ⅔ cup (70 g) dark cocoa powder
- ¼ cup (54 g) Redpath® Dark Brown Sugar, packed ¼ cup (54 g) Redpath® Dark Brown Sugar, packed
- 2 tbsp (20 g) cornstarch 2 tbsp (20 g) cornstarch
- ½ tsp (2 g) salt ½ tsp (2 g) salt
Garnish (optional):
- Redpath Simply Raw™ Turbinado Sugar Redpath Simply Raw™ Turbinado Sugar
Instructions
For the vanilla whipped cream:
Place whipping cream, Redpath® Dark Brown Sugar, and pure vanilla extract in a medium bowl.
Whip, using a hand mixer, until stiff peaks form. Pipe or dollop onto hot chocolate.
For the dark hot chocolate:
Pour the whole milk in a small pot and bring to a light simmer over medium-low heat.
Whisk together dark cocoa, the Redpath® Dark Brown Sugar, cornstarch and salt.
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.
Top hot chocolate with vanilla whipped cream. Sprinkle whipped cream with the Redpath Simply Raw™ Turbinado Sugar, if desired.
Chef's Tip
*For an extra special treat add 2 tbsps (30 ml) bourbon to the hot chocolate.
*The cornstarch in this recipe thickens the hot chocolate slightly, giving it a smooth and rich texture.
*For an extra indulgent treat use half and half cream instead on 3.25% milk.
