There are some long cold nights left to winter, and what better way is there to spend them than sipping some hot chocolate with homemade whipped cream? We’ll let you in on a secret: our chocolate milk makes a delicious hot chocolate! I like to warm it up on the stove top to my preferred temperature and enjoy. And our heavy cream whips up great! For a little extra New England flair, I use maple syrup instead of sugar to sweeten the whipped cream. Give it a try for your next cup by the fire! Need a recipe for the maple whipped cream? We’ve got you covered.
Recipe for Maple Whipped Cream:
1 Cup Battenkill Valley Creamery Heavy Cream
3 Tablespoons Maple Syrup (or to taste)
1/2 Teaspoon Pure Vanilla Extract (a capful usually works great too!)
Mix all of your ingredients together in a mixing bowl. While a stand mixer is preferred (this can sometimes take a while), an electric hand mixer will do in a pinch. Mix on medium to high speeds. Starting out, this can sometimes get messy, so I like to ramp up the speed as the cream starts to firm up. Once the whipped cream reaches a medium to stiff peak (meaning as you mix the cream, it doesn’t immediately collapse back down on itself), you’re done! I like a medium peak if I’m serving immediately. It’s a little bit softer, so it settles back down from it’s whipped consistency a bit faster than a stiff peak. If you’ll be serving after dinner and just want to have it made up beforehand, I prefer a stiff peak as it holds together for longer. If you’re not serving immediately, make sure to keep it in an air tight bowl and cool in the refrigerator. It’ll be good to use for about 24 hours, but may lose a bit of cohesion the longer you wait. Serve with a dash of cinnamon, nutmeg, cocoa powder, or creme de menthe, your choice! You really can’t go wrong with this delicious treat.
Looking for the chocolate milk, heavy cream, and maple syrup? We have them all for sale at our creamery in Salem, NY. Wild Hill Maple is our source for maple syrup and other maple products at the shop.