New Year’s Midnight Hot Chocolate with Whipped Cream (Optional Spirits)
Midnight-ready, festive hot chocolate crowned with whipped cream—cozy, celebratory, and optionally spiked for the New Year’s countdown.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
Holiday vibe, European comfort: Think Parisian chocolat chaud—silky and deep—meeting a festive New Year’s toast. Warm your mugs, cue the countdown, and let the cocoa perfume the room. For a thicker Spanish-style nod (Madrid cafés are famous for late-night hot chocolate after celebrations), simmer a touch longer and serve with something crisp to dunk.
Practical magic: Use a mix of high-quality cocoa and real dark chocolate for body and shine. A pinch of salt sharpens the chocolate’s edges, and warming the dairy first prevents scorching. Make it stovetop, then keep it hot in a thermos so every guest gets a perfect pour at midnight.
Ingredients
- 800 ml whole milk
- 150 ml double cream (plus 200 ml extra for whipping)
- 100 g dark chocolate (70%), finely chopped
- 25 g unsweetened cocoa powder
- 50 g caster sugar, plus more to taste
- 5 ml vanilla extract
- 1 g fine sea salt
- Optional flavour booster: 30 ml freshly brewed espresso or 2 g instant espresso powder
- Optional spirits (add per mug, after heating): 20–30 ml dark rum, Irish cream, coffee liqueur, or orange liqueur
- For whipped cream: 200 ml double cream, 10 g icing sugar, 2 ml vanilla extract
- Optional garnish: orange zest, grated chocolate, or gold sprinkles
Nutrients
- ironsource
From cocoa
- calciumgood
From milk and cream
- proteinsource
From dairy
- magnesiumgood
From cocoa
Instructions
- 1
Chill a mixing bowl and whisk for the whipped cream. In the meantime, place a medium saucepan over low heat and add the milk and 150 ml double cream. Warm until steaming but not boiling.
- 2
Whisk in the cocoa powder, sugar, salt, and vanilla. Keep whisking until smooth and steamy, 2–3 minutes.
- 3
Add the chopped dark chocolate and whisk over low heat until completely melted and silky, 2–3 minutes. If using espresso, whisk it in now. Taste and adjust sweetness.
- 4
For a thicker sip, simmer on very low heat for 2–3 more minutes, whisking constantly. Remove from heat. Keep warm (a thermos works perfectly if serving at midnight).
- 5
Make the whipped cream: In the chilled bowl, whisk 200 ml double cream with icing sugar and 2 ml vanilla to soft peaks (it should gently hold its shape).
- 6
Optional spirits: Pour 20–30 ml into each warm mug. Ladle in hot chocolate and stir briefly to combine.
- 7
Top with a generous spoonful of whipped cream. Finish with orange zest, grated chocolate, or gold sprinkles. Serve immediately in pre-warmed mugs.
Chef's Tip
Blend the hot chocolate for 10–15 seconds with an immersion blender for café-level silkiness and a light foam; keep mugs warm in a low oven (70–80°C) for the perfect first sip.
Fun Fact
In Madrid, it’s common to enjoy thick hot chocolate with churros after late-night celebrations—including New Year’s—before heading home at dawn.
Did you like this recipe?
Show some love and help others discover this amazing dish!
Remix This Recipe
Want to make this recipe your own? Try one of these suggestions or create your own twist!
Reviews
No comments yet. Be the first to share your thoughts!
Ready to create your own magical recipe?
Generate unique recipes tailored to your taste preferences, dietary needs, and what's already in your kitchen.
Create Your Recipe