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A hand holding the spoon of a glass filled with chocolate milkshake topped with small white marshmallows.

Thick And Creamy Whipped Chocolate Milk

Author: Jessica Haggard
This whipped chocolate milk has everything you love about classic chocolate milk, just made creamier and dreamier. Rich, velvety, and ridiculously easy to make, it takes just 5 minutes using 5 simple ingredients to whip up this year-round treat.
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Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 2 servings
Calories 363 kcal

Ingredients
 
 

  • 2 cups milk of your choice
  • ½ cup whipping cream
  • 2 tablespoons Hershey cocoa powder or any cocoa powder of your choice
  • 2 teaspoons sugar or to taste
  • mini marshmallows for garnish

Instructions
 

  • In a mixing bowl, combine the whipping cream, cocoa powder, and sugar. Using a hand mixer or a whisk, beat the mixture until it reaches stiff peaks. This may take a few minutes. Be patient; the creamy, chocolatey goodness will be worth it!
  • If you want warm milk, heat it in a small saucepan over medium-low heat now. Otherwise, divide the milk evenly between two glasses.
  • Transfer the whipped chocolate cream to a piping bag fitted with a decorative tip of your choice. If you don't have a piping bag, you can also use a zip-top bag and snip off a corner.
  • Pipe a generous swirl of the whipped chocolate cream on top of each glass of milk. You can make it as fancy or as rustic as you like.
  • Finish your whipped chocolate milk by garnishing it with mini marshmallows. You can sprinkle a few on top of the whipped cream for that extra touch of sweetness and texture.

Notes

  • Start with cold whipping cream straight from the fridge. It whips faster and holds its structure better, giving you that fluffy, cloud-like topping.
  • Stop whipping once soft peaks appear for a silky, spoonable texture that blends perfectly into the drink. 
  • Mix in a drop of vanilla, peppermint, hazelnut, or almond extract. For a mocha version, swirl in some espresso or instant coffee.
  • Serve whipped chocolate milk in mini glasses with whipped cream and sprinkles, or top with chocolate shavings, crushed candy canes, or a caramel drizzle for extra flair.
  • Double the whipped topping and chill it a bit longer, then dollop over a slice of cake, pancakes, or fresh berries for an indulgent treat.
  • Whipped chocolate milk is best enjoyed right after assembling for peak texture and wow-factor.
Serve: Pair with shortbread and biscotti, or with puff pastry palmiers for dunking. It also goes well with buttery croissants, cinnamon rolls, or a slice of coffee cake. For something lighter, try it with fresh strawberries or a handful of salted nuts to balance the sweetness.
Store: Transfer leftover whipped chocolate cream to an airtight container and store it in the refrigerator for up to 24 hours. Give it a gentle whisk or stir before using again. The milk portion (if already mixed with the whipped topping) is best enjoyed fresh, but you can store it separately in a sealed container in the fridge for 2 to 3 days.

Nutrition

Calories: 363kcalCarbohydrates: 22gProtein: 11gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 97mgSodium: 111mgPotassium: 499mgFiber: 2gSugar: 18gVitamin A: 1270IUVitamin C: 0.4mgCalcium: 346mgIron: 1mg
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