A Special Take On Hot Cocoa

Have you been looking for a special way to indulge for the New Year? Are you worried that by January 1st of 2016, you will be all out of creative ideas for special treats as a result of using the very end of your creative juices for the holidays of December? Never fear – we have an extremely simple yet modern take on topping your hot cocoa for a special moment as you welcome the New Year, thanks to kitchen editor Justin Chapple’s tips shared on Today.com. (Hint: Don’t forget – just because it’s a holiday doesn’t mean your teeth are immune to sugar. Brush after special treats and snacks to keep your smile in excellent condition).

Frozen Hot Chocolate Topping

Whipped cream is a classic topper of hot chocolate. But did you know you can freeze it? This not only allows you to make it ahead but you can cut it into insanely fun shapes that make an ordinary cup of hot chocolate (or coffee) into something extraordinary.

What you need:

  • Large mixing bowl
  • Electric mixer
  • 2 cups heavy cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • Offset spatula
  • Wax paper
  • 2 baking sheets
  • Cookie cutters or knife 

Here’s how you do it: 

In a large bowl, using an electric mixer, beat 2 cups of heavy cream with 1/4 cup confectioners’ sugar and 1 teaspoon of pure vanilla extract until stiff. Using an offset spatula, spread it on a foil or wax paper-lined small baking sheet; freeze until firm. Using cookie cutters or a knife, cut the frozen cream into shapes and transfer to another foil or wax paper-lined baking sheet. Keep in the freezer until ready to serve.