I may have found this recipe in Good Housekeeping, and I might just have a subscription to the magazine. Which makes me like 90 years old, but I’m okay with that. I love whipped cream on my hot chocolate, but hate how quickly it melts, so I was pretty excited about this recipe. And the fact that it only needs three ingredients:
2c heavy cream
2 tbsp confectioner’s sugar
1 tsp vanilla extract
You start by beating the heavy cream in the mixer on medium speed until soft peaks are formed. I found this took about five minutes. Then add the confectioner’s sugar and vanilla extract and beat until stiff peaks form.
Pipe the cream mixture on parchment paper and freeze for at least an hour. You can store these for a couple of weeks in the freezer.
When you’re ready to enjoy a warm drink, pull a couple out, pop them in the drink and enjoy. As I was enjoying my hot chocolate I thought about replacing the vanilla extract with peppermint extract for a little flavor in hot chocolate.
And then I started dreaming of making these with a little bit of Bailey’s and putting them in coffee.
I think I may just try that once baby arrives.