Hot chocolate / cocoa, with whipped cream
Common food
Photo: Wikipedia
A rich, velvety beverage made by blending cocoa or chocolate with hot milk, crowned with a cloud of whipped cream. Its taste is a deep, comforting chocolate flavor with a sweet, creamy finish. Nutritionally, it's a moderate source of carbohydrates, primarily from sugar, with a small amount of protein from the milk base.
💚 Why it's loved
People adore it for the profound sense of comfort and warmth it provides, especially in cold weather. Its versatility allows for endless customization with spices like cinnamon or chili, and it's a staple of cozy café culture worldwide.
⚠️ Watch-outs & how to enjoy it better
The high sugar content can lead to blood-sugar spikes and subsequent crashes, making it a concern for those managing diabetes or watching calorie intake. To counteract this, opt for a smaller portion, use unsweetened cocoa powder with your own sweetener, or pair it with a source of protein or healthy fat (like a handful of nuts) to slow sugar absorption.
Key benefits
- Provides a quick source of energy from carbohydrates.
- Contains calcium from the milk base for bone health.
- Offers a small amount of protein for muscle maintenance.
- Contains antioxidants from cocoa flavanols.
- Serves as a comforting, mood-boosting treat.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tradition of adding whipped cream to hot chocolate was popularized by the Viennese in the 19th century, who called it 'Schlagobers' and considered it an essential, luxurious topping.
Full nutrition (scales with serving)
| Water | 77.5 g |
| Energy | 101 kcal |
| Protein | 2.7 g |
| Total lipid (fat) | 2.8 g |
| Carbohydrate, by difference | 16.3 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 14.9 g |
| Calcium, Ca | 101 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 93.0 mg |
| Potassium, K | 150 mg |
| Sodium, Na | 58.0 mg |
| Zinc, Zn | 0.44 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 1.8 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.12 mg |
| Niacin | 0.12 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 14.3 mg |
| Vitamin B-12 | 0.41 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 77.0 ug |
| Retinol | 77.0 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.06 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.90 ug |
| Vitamin K (phylloquinone) | 0.30 ug |
| Fatty acids, total saturated | 1.6 g |
| SFA 4:0 | 0.06 g |
| SFA 6:0 | 0.05 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.09 g |
| SFA 14:0 | 0.27 g |
| SFA 16:0 | 0.75 g |
| SFA 18:0 | 0.26 g |
| Fatty acids, total monounsaturated | 0.58 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 0.61 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.10 g |
| PUFA 18:2 | 0.08 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 10.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 3.0 mg |
| Theobromine | 29.0 mg |
FAQ
Is hot chocolate with whipped cream a good source of antioxidants?
Yes, cocoa is rich in flavanols, which are antioxidants. However, the amount can vary based on the type of cocoa used (natural vs. Dutch-processed) and the overall recipe. The whipped cream itself does not contribute significant antioxidants.
Can I make a healthier version at home?
Absolutely. Use unsweetened cocoa powder or a high-quality dark chocolate (70%+ cacao), warm milk (dairy or plant-based), and sweeten minimally with a natural sweetener like maple syrup. Top with a dollop of lightly sweetened whipped cream or Greek yogurt for protein.
Why does my homemade hot chocolate sometimes taste grainy?
This often happens when cocoa powder isn't fully dissolved. To prevent it, first mix the cocoa powder with a small amount of hot water or milk to form a smooth paste (a 'slurry') before adding the rest of the liquid. Whisking constantly over medium heat also helps.