Classic Hot Cacao with Whipped Cream

Rich, smooth, and timeless — this hot cacao recipe is Flowstate at its most classic. A warm, velvety cup crowned with whipped cream and a dusting of chocolate makes the perfect cozy companion for mornings, slow afternoons, or wind‑down evenings.

Why You’ll Love It

• Café‑style comfort in minutes.
• Only a handful of ingredients.
• Easy to customise — sweeter, darker, creamier, your call.

Ingredients

• 1 scoop Flowstate blend (1–2 tbsp, per pack serving).
• 250 ml milk of choice (whole, oat, or almond work well).
• 60 ml hot water (just off the boil) to bloom the blend.
• 1–2 tsp maple syrup, honey, or sweetener of choice (optional).
• Whipped cream (dairy or coconut).
• Sprinkle: cacao powder, cinnamon, or finely grated dark chocolate.
• Tiny pinch of sea salt (optional, enhances chocolate).

Method

Step 1 — Bloom

Add the Flowstate blend to a heat‑safe mug. Pour in the hot water and whisk until completely smooth and glossy — blooming unlocks aroma and a deeper chocolate body.

Step 2 — Heat & Stir

Warm the milk until steaming (not boiling). Stir into the mug along with sweetener and the pinch of salt if using.

Step 3 — Top & Serve

Crown with a generous swirl of whipped cream and finish with a delicate sprinkle of cacao or cinnamon. Sip immediately while hot and velvety.

Make It Yours

• Peppermint: Add 1–2 drops natural peppermint extract in Step 2.
• Spiced: Whisk in a pinch of cinnamon and nutmeg while blooming.
• Extra‑rich: Swap 50 ml of the milk for single cream or use barista‑style oat milk.

Serving Notes

• For a darker style, increase Flowstate by 1 tsp and reduce sweetener.
• Dairy‑free? Coconut milk yields a luxurious, dessert‑like finish.