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The Best Hot Cocoa Bar with Peppermint Whipped Cream

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A rich, velvety hot cocoa bar with a light and fluffy peppermint whipped cream, perfect for holiday gatherings. Guests can customize their cups with a variety of toppings for a fun and interactive experience.

Ingredients

Scale
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 4 cups whole milk
  • 1 cup heavy cream
  • 4 ounces semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon vanilla extract (for whipped cream)
  • 1/2 cup crushed candy canes or peppermint candies
  • Mini marshmallows
  • Chocolate shavings or curls
  • Caramel sauce
  • Chocolate syrup (optional)
  • Sea salt flakes

Instructions

  1. In a large saucepan, whisk together cocoa powder, sugar, and salt until no lumps remain.
  2. Add about 1/2 cup of milk and whisk into a smooth paste (slurry).
  3. Pour in the remaining milk and heavy cream, whisking constantly. Heat over medium to a gentle simmer (do not boil), about 5-7 minutes, whisking occasionally.
  4. Remove from heat. Add chocolate chips, let sit for 30 seconds, then whisk until smooth and glossy. Stir in vanilla extract.
  5. Transfer cocoa to a slow cooker set on ‘warm’ or a thermal carafe to keep hot for up to 2 hours. Alternatively, keep on stovetop over lowest heat, stirring every 10 minutes.
  6. For the peppermint whipped cream: In a large bowl, combine cold heavy whipping cream, powdered sugar, peppermint extract, and vanilla extract. Beat with a hand mixer or stand mixer on medium-high until soft peaks form (2-3 minutes). Do not over-whip.
  7. Prepare toppings: Place crushed candy canes, mini marshmallows, chocolate shavings, sea salt, and sauces in separate small bowls or ramekins.
  8. Assemble the bar: Place the warm cocoa in the center. Surround with the bowl of peppermint whipped cream (keep on ice if serving over an hour) and topping bowls.
  9. Serve: Let guests ladle cocoa into mugs, add a dollop of whipped cream, and customize with desired toppings.

Notes

For best results, use full-fat dairy. Do not boil the milk to avoid graininess. Crush candy canes right before serving for maximum crunch. The cocoa base can be made up to 24 hours in advance and reheated. The whipped cream can be made a day ahead; re-whip briefly before serving. For a dairy-free version, use full-fat oat milk and coconut cream.

Nutrition

Keywords: hot cocoa, hot chocolate, peppermint whipped cream, holiday drink, cocoa bar, Christmas, winter, party drink

Find it online: https://sunnysavory.com/the-best-hot-cocoa-bar-with-peppermint-whipped-cream/