Chocolate Coffee

The next time you’re in the mood for a delicious drink on par with local cafe quality, try our hot chocolate coffee recipe. It features delicious homemade chocolate syrup and homemade whipped cream to add to your favorite coffee. The creamy chocolate mixture tastes just as good in warm milk. Either way, it’s comfort in a cup.

Ingredients for Hot Chocolate Coffee 

• Sugar: Sugar makes the chocolate mixture sweet; baking chocolate on its own has no sweetness.
• Baking cocoa: Baking cocoa makes this drink deliciously chocolatey.
• Vanilla extract: A hint of vanilla adds a pleasing aroma that pairs well with the chocolate.
• Heavy whipping cream: Whipped heavy whipping cream serves as a creamy mixture that makes turns this drink into something special.
• Strong-brewed coffee or milk: Coffee makes a deliciously decadent mocha-style drink, and milk makes a tasty hot cocoa or hot chocolate.
• Whipped cream and finely chopped chocolate (optional): Sweetened whipped cream adds a delicious topper to this warm drink. The chocolate shavings or bits are little sweet treats to enjoy with the first sips of the drink.

Directions 

Step 1: Make a chocolate syrup

In a large heavy saucepan, whisk together the sugar, cocoa and water until the mixture is smooth. Cook and whisk over medium-low heat until the chocolate mixture forms soft peaks when the whisk is lifted, for about 35 minutes; it should resemble hot fudge sauce. Remove the pan from the heat and stir in the vanilla and salt. Transfer the mixture to a bowl and refrigerate it for at least two hours.

Step 2: Finish preparing the drink

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Just before serving, beat the chilled chocolate mixture. Add 2 cups of the whipped heavy cream and mix it in well. Fold in the remaining 2 cups of the whipped heavy cream. For each serving, place approximately 1/2 cup chocolate cream into 2/3 cup of hot coffee or milk; stir to blend. If desired, top it with sweet whipped cream and chocolate. Refrigerate leftovers for up to one day.

Recipe Variations 

• Add cinnamon: Sprinkle cinnamon atop the whipped cream for a delightful aroma and a hint of flavor.
• Add crushed peppermint candy: For a treat during the winter holiday season, sprinkle crushed candy canes or peppermints atop each serving.
• Swap out the extract: Instead of vanilla, try a different flavored extract such as almond or hazelnut. Either one tastes delicious in this drink whether coffee or milk is used.
• Flavor the cream: Stir a few drops of vanilla extract, hazelnut extract or peppermint extract into the plain whipped heavy cream to create multiple layers of flavor in your hot chocolate coffee. If using mint, the coffee drink tastes like a mint mocha.

How to Store Hot Chocolate Coffee

Cover the sauce, like chocolate, and store it in the refrigerator where it will last for up to one day. If you’ve already prepared the entire drink it lasts for about one day in the refrigerator.

How do you reheat hot chocolate coffee?

Though it’s best enjoyed just after making it, this hot chocolate coffee (or milk) may be reheated in a saucepan on low or medium, stirring occasionally until it reaches the desired temperature. Individual portions may be reheated in the microwave; heating time varies based on the microwave.

Hot Chocolate Coffee Tips

Taste of Home

Which baking cocoas are best for this recipe?

Baking cocoa, also known as cocoa powder, varies greatly from one brand to the next.  This article features some of our favorite cocoa powders and why we like them. If you have any on hand, pure cacao powder also works well in this recipe.

What else can I make that has a mocha flavor?

We’re glad you asked! The flavors of coffee and hot chocolate taste delicious even in dessert form, such as this amazing molten mocha cake or this mocha layer cake. Here are some more of our favorite mocha dessert recipes.

Can I use heavy cream instead of heavy whipping cream?

Guess what? These two ingredients are exactly the same; they just have different labels. Regular or light whipping cream, however, is slightly different in that is has less milkfat. While you could use the regular or light whipping cream in place of the heavy version, the non-heavy creams won’t hold a fluffed-up shape quite as well.