Whipped Hot Cocoa

Our Whipped Hot Cocoa is a modern take on a seasonal classic! It’s a tasty probiotic treat that will keep your spirits high as the weather starts to cool down. Start by whisking together hot water, heavy whipping cream, vanilla, cocoa powder, and sugar in a small bowl. (TIP: pour liquids into the bowl first, then add cocoa powder and sugar) It should only take a minute for the mixture to become soft and fluffy. Pour vanilla kefir into a cold glass and layer on the whipped cocoa. For the finishing touch, drizzle chocolate syrup and sprinkle mini chocolate chips on top. This sweet treat may balance the gut microbiome because our kefir has 12 live and active probiotic cultures. So you can feel good that you’re treating your body right!

A Sweet History

It was within the rainforest of Central America in 1900 B.C. during the ancient Mesoamericans reign that first cacao plants were cultivated. Historians found evidence that the Mesoamericans would ground the cocoa beans into a paste and mix it with water, sweeteners, and spices to brew a flavorful drink. Both the Mayans and Aztecs believed the cacao bean had magical properties, they would use chocolate during sacred rituals of birth, marriage, and death.

The use of chocolate grew in popularity during the Spanish Conquest in the 1500s. By the 17th century, chocolate was a fashionable drink throughout Europe, believed to have nutritious, medicinal, and even aphrodisiac properties. It was a drink for the wealthy, a treat rich in flavor and in price. It was in 1847 when Joseph Fry created the first modern chocolate bar. He used molds to hold melted chocolate mixed with Dutch Cocoa. Cadbury, an English company, started selling packaged chocolates that were used for gifts, parties, and tea time. Their popularity sparked a craze and in 1866 Nestle was born.

Chocolate also played an important role during the Revolutionary War. After dumping the Boston Tea Party, the revolutionaries drank coffee and hot chocolate! At this time, cocoa beans were cheap. “They weren’t taxed the same way tea was due to being shipped directly from the Caribbean and South and Central America into ports in the South, Philadelphia, New York, and Boston. At the start of the Revolutionary war there were more chocolate factories in the colonies than there were in England.”

Servings: 1 - 2


  1. Whisk together (*tip - add in liquids first, followed by cocoa powder and sugar), cocoa powder, sugar, hot water, heavy whipping cream, and vanilla in a small bowl until super fluffy. Do not overbeat or the cream will start to separate. It will take less than a minute to whip together.
  2. Add kefir to a cold glass.
  3. Top the milk with the whipped chocolate.
  4. Drizzle with chocolate syrup and top with mini chocolate chips if you wish. Stir and serve immediately.