• Start by beating whipping cream and hot chocolate mix, in medium bowl, first on low, then bump up to a high speed, until it thickens and soft peaks form.
• Place chocolate whipped cream into a piping bag or zip lock bag and snip the corner of the bag.
• Next, heat the milk in a microwave oven, or a pan until it´s warm enough,
  divide into two glasses and top with chocolate whipped cream.
• Use chocolate sprinkles, mini marshmallows, crushed candy cane, melted chocolate or cocoa to decorate.

TIPS:

• Whipping cream needs to be cold and then you can beat it well.
• The bowl in which you beat heavy whipping cream and instant hot chocolate mix has to be cold. Put it in the freezer for 10- 15 minutes, so that is properly chilled.
• Make sure not to over beat whipping cream, beat it only until the soft peaks form. If you over beat it and stiff peaks form, it will be too heavy on the top of the milk in glass.
• Chocolate whipped cream is done when it becomes thick. If you can run a spoon through it and you have a little indent through the cream, it´s ready.