This Red Velvet Hot Cocoa recipe is the stuff of dreams. Think your regular hot chocolate with a sumptuous, velvety twist. The recipe bears no want of decadence, complete with luscious semi-sweet chocolate, whole milk and whipped cream cheese. Ahem, that was whipped "cream cheese." As Michelle, indulgence connoisseur at Une-Deux Senses, so perfectly puts it, "I was always a firm believer that real red velvet deserves cream cheese frosting and not that vanilla buttercream nonsense. " Dahling, our sentiments exactly.
4 cups whole milk
1 dash water
3/4 cup semi-sweet chocolate chips
1/4 cup sugar
1 tsp. red food coloring
1 cup heavy whipping cream
2 - 4 tbsn. whipped cream cheese, room temperature
In a stand mixer, combine the heavy cream and sugar. Whip on medium speed with the whisk attachment for 2 - 3 minutes. Just before peaks form, add the cream cheese and whisk for another 2 minutes. Taste and add more cream cheese to taste. Be careful not to over whip though, or else you'll have butter! In a medium saucepan, heat the milk over medium heat. Add a splash of water and the chocolate chips, constantly stirring gently. When almost melted, add the red food coloring and stir. When the chocolate chips are thoroughly melted, pour the hot chocolate into mugs and top with the whipped cream.