It wouldn’t be the year of Dalgona Coffee without applying the same technique to hot chocolate for the holidays, right? Fortunately, the hot chocolate version has less room for error and I got it right the first time. Or maybe it’s all the practice I got with Dalgona, and to remain calm if it doesn’t feel like the coffee mixture is getting “whippy” after a long time of mixing. I like this version of hot chocolate because the whipped texture is a nice sub for marshmallows.
- 1/4 cup of hot chocolate mix (get plain mix, not the ones with dehydrated marshmallows unless you want to pick them out)
- 2 tbsp of white granulated sugar
- 2 cups of milk of your choice
- 1/2 cup of whipping cream
In a medium mixing bowl, pour in the hot chocolate mix and sugar. Use a whisk to combine.
In a small saucepan, heat up your milk on low.
Add the whipping cream into the hot chocolate and sugar mixture and blend on medium speed with a hand mixer. Blend until the mixture becomes creamy and forms peaks. This should take about 5 – 7 minutes.
Pour your hot milk into a heat-safe glass or mug. Spoon the hot chocolate mixture on top. Take your photo for the gram, then mix the hot chocolate into the milk and enjoy.
The next time I make this, I will also sprinkle some cinnamon on top. 🙂