• Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Accompaniment

This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its whisk and beaker attachments. 


  • 2 tbsp cocoa
  • 2 tbsp sugar
  • 2 cups milk (recommend 1%, 2% or whole milk)
  • 1 oz. dark chocolate, cut into small piecess
  • ½ cup whipping cream
  • ¼ tsp vanilla
  • Andes mint, oreo cookies, or ginger snaps, optional 
  • 1 tbsp Bailey’s Irish Cream, or another liquor, optional 

  1. Add cocoa and sugar to a sauce pan. Using Braun’s Multiquick 7 Hand blender with the whisk attachment, whisk milk into cocoa and sugar, on low speed. Warm milk mixture over medium heat, about 5 minutes.
  2. Once hot, whisk, on low speed, in the dark chocolate. Keep warm while preparing the cream.
  3. Chop the andes mint with the 2-cup chopper attachment and reserve in a small container. Do the same to prepare other toppings, like ginger snaps or oreo cookies. 
  4. Add the whipping cream and vanilla to the beaker attachment. Using the clean whisk attachment, whip to soft peaks on high speed.
  5. Divide hot chocolate into 4 mugs. Top with prepared whipped cream and pick-up your toppings and/or liquor.  Serve immediately.

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