Red velvet hot chocolate is going to be your favorite cozy beverage to sip this winter!
I’ve been brainstorming some Valentine’s Day recipes to make for you guys and literally the only thing I can think of is red velvet. The color is just so pretty and I can’t help but think it’s the MOST Valentine’s Day thing to make.
So, I guess what I’m trying to say is prepare yourself for lots of red velvet things coming your way. Well, three. Including this one. I just can’t not, you know?
If you’re looking for a really pretty and fun drink to cozy up with with someone you love or someone you like, or maybe you like yourself and just want to chiiiiilll for a moment with a super indulgent and bomb drink. I gotchu.
I made this red velvet hot chocolate which, let’s be honest, is really just hot chocolate with red food coloring in it. BUT! I impulsively made a cream cheese whip cream to really make this truly a red velvet treat. And guys, this is unbelievably delicious.
It’s silky smooth, rich, creamy and lush. If you’re not a huge chocolate dessert person but just want a little sweet treat to end the night. I’m letting you know right now that this may just be the perfect recipe. So, let’s just right into it!
Ingredients & Substitutions for Red Velvet Hot Chocolate
- Milk. You can use unsweetened vanilla almond milk, oat milk, whole milk, cashew milk, or whatever your favorite milk is!
- Cocoa Powder. It make it all chocolatey and delish!
- Agave Nectar. You can use any sweetener here like honey, maple syrup or whatever your favorite granular sweetener is.
- Vanilla. Just a splash!
- Red Food Coloring. To make it red velvet! I use liquid food coloring but you can use powder.
- Salt. Just a pinch 🙂
Fun Topping Ideas
Ice Cream. Add a dollop of vanilla ice cream to create a delicious cold bite along with the hot chocolate.
Marshmallows. Let’s be real, marshmallows are always a good idea!!
Spike it! Add a splash of Bailey’s or your favorite sweet liquor.
Regular Whipped Cream. I know we’re getting fancy and making cream cheese whipped cream in this recipe but sometimes it’s just easier to just use the can. Go for it, I endorse any kind of whipped cream topping.
Chocolate Cookies. Go for a thin, crispy cookie that you can dip into the hot chocolate and the cream cheese whip!
How to Make Red Velvet Hot Chocolate
Place the milk, cocoa powder, agave nectar, vanilla, red food coloring, and salt in a sauce pot over medium-high heat.
Bring to a boil and simmer for 2 minutes, whisking frequently. Once warmed and combined, pour into two individual mugs.
Meanwhile, place the heavy whipping cream and cream cheese into a standing mixer and whip on high for 3 minutes until the cream starts to stiffen.
Add the agave nectar and vanilla. Whip for another two minutes until the whipped cream has stiff peaks.
To achieve a swirl effect, transfer to a plastic baggie and cut off one corner. Move it in a circular motion to swirl it around the top of the mug. Alternatively, you can dollop the whip cream on top of the red velvet hot chocolate.
Decorate! This is optional, but to make it even prettier: Place 1 teaspoon of cocoa powder in a metal sifter and shift it over the hot chocolate. Add some festive sprinkles if desired.
Red Velvet Hot Chocolate:
- 2 cups whole milk (or your favorite kind of milk)
- 2 tablespoons cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
- 2 tablespoons agave nectar
- 1 teaspoon vanilla
- 6 drops of red food coloring
- 1/4 teaspoon salt
- optional: 1 teaspoon cocoa powder and festive sprinkles for decorating the tops
Cream Cheese Whip Cream:
- 1/2 cup heavy whipping cream
- 2 oz. cream cheese, room temperature
- 1 tablespoons agave nectar
- 1/2 teaspoon vanilla extract
- Place the milk, cocoa powder, agave nectar, vanilla, red food coloring, and salt in a sauce pot over medium-high heat.
- Bring to a boil and simmer for 2 minutes, whisking frequently.
- Once warmed and combined, pour into two individual mugs.
- Meanwhile, place the heavy whipping cream and cream cheese into a standing mixer and whip on high for 3 minutes until the cream starts to stiffen.
- Add the agave nectar and vanilla to the mixing bowl.
- Whip for another two minutes until the whip cream has stiff peaks.
- To achieve a swirl effect on top of the hot cocoa, transfer the whip cream to a plastic baggie and cut off one corner. Move it in a circular motion to swirl it around the top of the mug. Alternatively, you can dollop the whip cream into each mug on top of the hot chocolate.
- Decorate! This is optional, but to make it even prettier: Place 1 teaspoon of cocoa powder in a metal sifter and shift it over the hot chocolate. Add some festive sprinkles if desired.
- Serving Size: 1 cup
- Calories: 460
- Sugar: 37.4g
- Sodium: 485mg
- Fat: 29.6g
- Saturated Fat: 18.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.6g
- Protein: 11.6g
- Cholesterol: 97mg