Whipped Hot Chocolate

Step 1

Pour 1.5 cups milk into a microwave-safe mug or small bowl. Microwave on high for 1 minute 30 seconds until steaming hot but not boiling—the milk surface should move quickly when you tilt the mug.

Step 2

Add 3 tablespoons cocoa powder and 3 tablespoons sugar to the hot milk. Whisk vigorously with a wire whisk or fork for 20 seconds until the cocoa dissolves completely and the mixture is smooth and uniform.

Step 3

Pour the cocoa mixture into two tall mugs or drinking glasses, filling each about three-quarters full.

Step 4

Pour 0.5 cup cold heavy cream into a separate bowl. Using an electric mixer or whisk, beat at medium-high speed for 1 minute until soft peaks form—the cream will look fluffy with ridges that hold their shape for a few seconds before collapsing.

Step 5

Add 0.25 teaspoon vanilla extract to the whipped cream and whisk gently by hand for 5 seconds until the vanilla is evenly mixed through.

Step 6

Spoon the whipped cream generously onto the surface of each mug of hot chocolate, mounding it in the center. Serve immediately while the chocolate is still hot.