Red Velvet Hot Chocolate
This decadent Red Velvet Hot Chocolate combines the rich, velvety texture of classic hot chocolate with the distinctive cocoa and cream cheese flavors of red velvet cake. It comes together in under 30 minutes with pantry staples, delivers a beautiful deep red color perfect for holidays or special occasions, and creates a silky, restaurant-quality drink at home.
Equipment
- Medium saucepan 3-quart capacity
- Whisk
- Measuring cups and spoons
- Immersion blender or regular blender
- Serving mugs
- Small bowl for cream cheese
Ingredients
- 4 cups whole milk 945ml
- 1/3 cup granulated sugar 67g; adjust to taste
- 1/4 cup unsweetened cocoa powder 25g
- 4 oz cream cheese 115g; softened at room temperature for about 30 minutes
- 1/2 cup white chocolate chips 90g
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- red food coloring gel or liquid; gel preferred for vibrant color without diluting
- whipped cream for topping
- red velvet cake crumbs for garnish; optional
Instructions
- Remove the cream cheese from the refrigerator and let it sit at room temperature for about 30 minutes. Measure out all ingredients and prepare cake crumbs for garnish if using.
- In a small bowl, whisk together the cocoa powder, sugar, and salt until there are no lumps. Set aside within easy reach of the stove.
- Pour the milk into a medium saucepan over medium heat and warm gently, stirring occasionally, until steaming with small bubbles around the edges, about 5 minutes. Do not let it boil.
- Gradually whisk the cocoa mixture into the warm milk, whisking constantly for 2-3 minutes until completely smooth. Reduce heat to medium-low to maintain a gentle simmer.
- Add the softened cream cheese in small chunks and blend directly in the pot with an immersion blender until completely smooth, or carefully blend in batches using a regular blender. The mixture should be silky with no visible cream cheese pieces.
- Add the white chocolate chips and stir continuously until completely melted and incorporated. The mixture should be glossy and smooth.
- Stir in the vanilla extract, then add red food coloring a few drops at a time until you reach your desired shade. Remember the color will lighten slightly when topped with whipped cream.
- Pour into mugs filling them about three-quarters full, top generously with whipped cream, sprinkle with red velvet cake crumbs and a light dusting of cocoa powder if desired, and serve immediately while hot.
Notes
- Soften the cream cheese completely to avoid lumps that won't blend out.
- Use gel food coloring for the most vibrant color without diluting the drink.
- Don't let the milk boil, as it can develop a skin and affect the texture.
- Blend thoroughly after adding cream cheese to ensure silky smoothness.
- Taste and adjust sweetness before serving since preferences vary.
- Warm your mugs by rinsing them with hot water first to keep the drink hotter longer.
- Make it dairy-free by using coconut milk, dairy-free cream cheese, and vegan white chocolate chips.
- Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or in the microwave in 30-second intervals, stirring between each.
- Do not freeze, as the cream cheese can separate and affect texture.
- Variations: add 1/4 teaspoon peppermint extract for peppermint red velvet, stir in 2 tablespoons espresso for mocha, add cinnamon and nutmeg for spiced, or stir in 1 ounce Baileys, Kahlua, or vanilla vodka per serving for a boozy adult version.
Nutrition
Serving: 1MugCalories: 380kcalCarbohydrates: 46gProtein: 10gFat: 18gSaturated Fat: 11gCholesterol: 50mgSodium: 220mgFiber: 2gSugar: 42gVitamin A: 15IUCalcium: 25mg
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