A creamy low FODMAP mouth-watering whipped hot chocolate to drink when cold weather hits. Easy five-ingredient recipe also with vegan option.
This week I came across some beautiful images of a hot version of dalgona chocolate or whipped chocolate, a cousin of the viral whipped coffee TikTok trend from the beginning of the pandemic. That’s not something I normally do, but I was seriously craving for this drink, so I decided to make a low FODMAP version of this whipped hot chocolate.
My favorite hot chocolate is a combination of dense hot chocolate and light chocolate milk. I learned to make it in Belgium. It’s an after-school ritual when cold weather hits. They give children a cup of hot milk in a glass, chocolate chips and it’s quite fun to watch the chips melt and the milk change color. Needless to say they pair well with these low FODMAP Belgian Waffles!
It sounded easy enough to make a low FODMAP hot chocolate but I had some major issues with the topping! Even if it looks and sounds easy, I had to make it more that 10 times to come up with a satisfying result! Now all of this because I wanted to use regular whipped cream, which is low FODMAP in a small dose, but was clearly not enough to cover my drink.
According to Monash University, we can have 1/2 cup (2.12oz | 60g) of whipped cream (1/4 cup in the liquid form). Problem is european and north american whipped cream is more similar to australian thickened cream, with a limit of 1 ½ tablespoons (1oz | 30g) per meal. This amount is not enough to make a beautiful and rich top layer. You can still use it but the cream will float and won’t be beautiful. If you don’t mind because at the end everything will be mixed with a spoon anyway, go ahead! It’s also quite good!
So I decided to play safe and to top my hot chocolate with lactose free whipped cream and for the vegan version, coconut whipped cream. They are both yummy and satisfying!
For the best whipped hot chocolate, you’ll need
- lactose free whipping cream. VEGAN: canned coconut milk
- cocoa powder
- sugar (powdered or granulated)
- lactose free milk. VEGAN: almond milk (also a great option with a whipped cream topping)
- dark chocolate chips (they are normally vegan, but read package to make sure)
How to make the perfect whipped cream
For both lactose free whipped cream and coconut whipped cream, there are some tricks:
- There needs to be enough milkfat in a cream for it to whip. So it’s important to find whipping cream of no less than 35% fat or coconut canned milk of around 22% fat. Less than that they won’t whip.
- Even if your whipping cream doesn’t need to be refrigerated, it’s better to put the package or can in the fridge for at least two hours before using. For the coconut milk, use the top part of the can which has solified with the cold.
- For best results, use a chilled bowl and beaters. 15 minutes in the fridge will be enough.
And if you make this whipped hot chocolate drink for you or your kids, I would love to hear you comments on it!
Low FODMAP Whipped Hot Chocolate
- 1/4 cup | 60g lactose free whipping cream (refrigerated) VEGAN: 1/4 cup | 60g canned coconut milk (refrigerated)
- 2 heaped teaspoons | 8g cocoa powder
- 2 teaspoons powdered sugar OR granulated sugar
- 2 tablespoons | 20g dark chocolate chips
- 7 oz | 200 ml lactose free milk VEGAN: almond milk
- 1 teaspoon cinnamon optional
- In a refrigerated bowl (15min in the fridge will do) beat the whipping cream until softs peaks form.
- Add in the cocoa powder and sugar and gently mix with a spatula until combined.
- Put chocolate chips in the bottom of a large drinking glass, pour in the heated milk and top with the whipped chocolate cream. Sprinkle with cinnamon (optional).
- With a big spoon, mix everything well and watch chocolate chips melt. Your drink is now ready. Enjoy!