Hot Chocolate Topped w/ Sea Salt & Basil Whipped Cream Recipe
Yield: 4 servings
Hot Chocolate Topped w/ Sea Salt & Basil Whipped Cream
This hot chocolate is rich in flavor and creamy as the slightly salted basil infused whipped cream melts making every sip decadent.
Prep time: 10 MinCook time: 15 Mininactive time: 8 HourTotal time: 8 H & 25 M
Ingredients
Whipped Cream
- ½ cup heavy cream
- ¼ cup basil leaves, roughly chopped
- Seeds from ½ vanilla bean
- Pinch of sea salt flakes
- ½ teaspoon sugar
Hot Chocolate
- 3½ cups whole milk
- ½ cup water
- 3 cinnamon sticks
- 2 tablespoons 100% unsweetened cocoa powder
- ½ cup 60-70% dark chocolate bar, finely chopped
- 2 tablespoons honey
Instructions
Whipped Cream
- In a sealable jar add the heavy cream and basil and stir around. Then seal it and place it in the fridge to sit overnight to let the flavor infuse.
- In a small mixing bowl strain the heavy cream through a sieve to catch all the basil. Press down the basil with a spoon to get all the heavy cream. Discard the basil leaves. Add the vanilla bean seeds, sea salt, and sugar. Using an electric hand mixer whip the cream starting at medium speed gradually increasing it to the fastest speed. Stop mixing when your cream is able to form stiff peaks. Cover the bowl with wrap or transfer the cream to an airtight container and place it back in the fridge until ready to serve.
Hot Chocolate
- In a medium pot add the milk, water, and cinnamon sticks. Bring to a simmer and let it simmer for five minutes, whisking frequently. Then add the cocoa powder, chopped chocolate, and honey, continue whisking frequently until everything is dissolved. Let this simmer for another five minutes.
- Divide the hot chocolate into cups and top it off with your whipped cream. You can also add more toppings like sprinkles or extra chocolate shavings.
Notes:
· Make it vegan! I recommend using Ripple Barista Style plant-based milk for this hot chocolate and you can use your favorite vegan chocolate bar/chips. You can also use coconut cream to make a vegan whipped cream. (Below is a link to a coconut whipped cream recipe.) Just add a pinch of sea salt flakes and you can hot infuse the basil by bringing the coconut cream to a simmer in a small pot and then add the basil to steep off the heat for 15 minutes. Strain through a sieve and pour into an airtight container to fridge at least overnight so that it solidifies and ready to go when whipping.
Calories
380Fat (grams)
26Sat. Fat (grams)
16Carbs (grams)
31Fiber (grams)
3Net carbs
28Sugar (grams)
24Protein (grams)
9Sodium (milligrams)
135Cholesterol (grams)
0.055Nutrition facts for 1 serving.