Ingredients
For the maple whipped cream:
- 1/2 cup heavy whipping cream (35%)
- 1 to 2 tbsp maple syrup, adjust to taste
- 1/2 tsp vanilla extract or vanilla bean paste
- 1 pinch salt (optional)
For the hot chocolate:
- 1 cup milk
- A small splash of boiling water
- 2 to 3 tbsp Ember Slown Hot Chocolate Blend, or as much as you prefer
Instructions
1- Make your maple whipped cream. In a bowl, combine the heavy cream, maple syrup, vanilla, and salt. Whisk until soft peaks form and set aside.
2- Prepare your hot chocolate. In a small saucepan over medium-low heat, warm your milk until hot but not boiling. For a creamier texture, froth your milk.
3- While the milk is heating, pour a splash of boiling water into your mug and add 2 to 3 tablespoons of Ember Slown, or more to taste. Froth vigorously for at least 30 seconds until fully dissolved and no powder remains. The hot water helps the cacao dissolve smoothly before the milk goes in, giving you a lump-free, velvety cup every time.
4- Pour in your hot milk and froth again until completely smooth and creamy. Our blend is lightly sweetened so you can make it as indulgent as you like. Add your favorite sweetener if needed. A small drizzle of maple syrup is our favorite touch.
5- Top with your maple whipped cream, a drizzle of maple syrup, and a pinch of sea salt if you like.