red velvet cake hot chocolate
My dual fixations on hot chocolate and red velvet anything birthed this glorious little bevvy.
Happy Friday, kids! We’re celebrating Dry January, the end of the week, and chilly weather with a Red Velvet Cake Hot Chocolate today. Just as beautiful as it is delicious, our drink is set to tide you through any upcoming cold snaps and snowy days.
Or, when you’re feeling run down and need a Hug in a Mug. Cocoa is always a perfect companion for that.
We’ve got here my classic, rich cocoa tinted red with a good gel dye, enhanced with white chocolate, and topped with gobs of whipped cream. It’s perfectly simple and mighty festive for any leftover holiday cheer you might be experiencing, or if you’re starting to itch for the bright pinks and scarlets of Valentine’s Day. This is perfect for surprising your sweetie on a dreary winter morning.
Velvet Tongue
He’s a sweet talker, this one is.
Two kinds of chocolate give our lovely mug the depth it needs to really embody the vibe we’re going for here. First, make sure you buy your favorite brand of dark chocolate bar. The darkness level is up to you; I usually enjoy 60% or thereabouts, but you can go higher or lower if you wish. Milk chocolate doesn’t have the same impact to me, but if that’s your schtick, give it a go!
Second, white chocolate. Good quality white chocolate is a must. Lindt or Ghirardelli bars are solid standbys, or anything that’s not Nestle. No offense.
And, of course, we’re using a dab of cocoa powder, too
Grab a saucepan and heat together milk, cocoa powder, and the chopped chocolates, and heat over medium low, whisking constantly. The milk you choose is up to you. I personally love a combination of heavy cream and whole milk if I’m feeling real sassy, but usually whole milk is good enough for me. Any variety will do, however, if you need to keep shit dairy free or lower the overall fat. Soy or oat are good non-cow alternatives.
If you need some extra sweetness, add in a touch of brown or regular sugar. I find that the chocolate is good enough for me, but if you have a heavier sweet tooth, throw in a couple spoonfuls.
Once the milk is steaming, shut off the burner, throw in the red dye, and continue stirring for another 5 minutes to ensure the chocolate melts thoroughly and doesn’t stick to the belly of the pot.
All that’s left? Pouring your cocoa into your favorite comfort mug, topping with lots of whip and sprinkles (or marshmallows and chocolate shavings, or all the above, up to you!) and sipping it down with a smile.
I dunno about you, but I’m usually pretty happy with a cocoa in hand. Especially when it’s the end of the workweek and I’m ready to kick back for a day. “Kicking back” meaning running 18 miles tomorrow. Yeesh.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Loco for cocoa:
Espresso Martini Hot Chocolate
Strawberry White Hot Chocolate
red velvet cake hot chocolate
Ingredients
- 1 1/2 cups milk of choice (I prefer whole or soy!)
- 2 oz chopped dark chocolate
- 2 oz chopped white chocolate
- 1 tbsp cocoa powder
- 1 tsp red gel dye
- 1/2 tsp vanilla extract
- whipped cream and festive sprinkles, for garnish
Instructions
- In a small saucepan, combine the milk, chopped dark and white chocolates, and cocoa powder. Heat over medium-low, whisking, until the milk is steaming. Shut off the burner, add the red dye, and continue whisking for another 5 minutes until the chocolate is melted. Stir in the vanilla extract.
- Pour the cocoa into your favorite cozy mug and top with whipped cream and sprinkles, as desired.
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