Two glass mugs of hot chocolate with whipped cream on top

Maple Hot Chocolate with Spiked 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, with a tantalizing touch of maple mixed in. The adults-only 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.


2 servings


10 minutes


10 minutes


For the Spiked Whipped Cream

  • ½ cup (125 ml) 35% whipping cream
  • 1 (14 g) packet of Redpath® Brown & Maple Sugars
  • 1-2 tbsp (15-30 ml) bourbon

For the Maple Hot Chocolate

  • 2 ½ cups (625 ml) 3.25% milk
  • ⅓ cup (35 g) dark cocoa powder
  • 2 (14 g) packets of Redpath® Brown & Maple Sugars
  • 1 tbsp (10 g) corn starch
  • ¼ tsp (1 g) salt


For the Spiked Whipped Cream:

Place whipping cream, Redpath® Brown & Maple Sugars and bourbon in a medium bowl. Whip, using a hand mixer, until stiff peaks form. Pipe or dollop onto hot chocolate.

Blending sugar into cream and bourbon with a mixer

For the Maple Hot Chocolate:

Place the cream in a small pot and bring to a light simmer over medium-low heat.

Whisk together cocoa, Redpath® Brown & Maple Sugars, cornstarch and salt. Carefully whisk into simmering cream until well blended. Bring back to a simmer and cook stirring for one minute, or until slightly thickened.

Pouring powdered ingredients into a pot of cream
Whisking all the ingredients together in a pot


  • 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