Hot Cocoa Whipped Cream

Ingredients

• 1 cup heavy whipping cream, cold

• 2 tablespoons Hidden Foods hot cocoa mix

• Optional: 1–2 teaspoons powdered sugar or vanilla extract for extra sweetness and flavor

Instructions

1. Chill your tools:
   For best results, place a mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes before whipping. Cold equipment helps the cream whip faster and hold its shape.

2. Combine ingredients:
   Pour the cold heavy cream into the chilled bowl. Add 2 tablespoons Hidden Foods hot cocoa mix. Optionally, add powdered sugar or a splash of vanilla extract for extra sweetness.

3. Whip the cream:
   Using a hand mixer or stand mixer on medium-high speed, whip the cream until soft peaks form (the cream should hold its shape but still be slightly soft). Do not overwhip, or it will turn into butter.

4. Use immediately or store:
   Spoon or pipe the whipped cream over coffee, pancakes, hot chocolate, or cupcakes.

   • If not using right away, store in an airtight container in the refrigerator for up to 24 hours. Re-whip briefly if needed before serving.

5. Optional garnish:
   Dust with extra cocoa powder, mini chocolate chips, or sprinkles for a festive touch.

Variations

• Mocha Whipped Cream: Add 1 teaspoon instant coffee granules for a coffee-chocolate flavor.

• Peppermint Cocoa Whip: Stir in ½ teaspoon peppermint extract for a holiday twist.

• Spiced Cocoa Whip: Add a pinch of cinnamon or chili powder for a Mexican hot cocoa flair.