- 2 cups milk (we used whole milk)
- 2 cups water
- 1 cup semisweet chocolate chips (we used Nestle semisweet chocolate mini morsels)
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp. sugar
- 2 oz. cream cheese
- 2 tsp. vanilla extract
- 4 tsp. red liquid food coloring (we used 6 tsp.*)
- Whipped cream and additional cocoa powder, optional (we used Whipped-Cream Cutouts, recipe below)
- Take a large pot out and add the first 5 ingredients to it, stirring to combine. Set the pot over medium heat, stirring constantly until boiling occurs. Turn the heat down to low and let it cook for 5 minutes or until it’s thickened slightly, stirring occasionally during that time. Add the cream cheese into the pot, stirring until it’s completely melted and smooth**. Take the pot off the heat and mix in the extract and food coloring. Pour the hot cocoa into 4 mugs, topping with the whipped cream and cocoa powder (if you’re using them).
*When we mixed in the 4 teaspoons of food coloring, our cocoa did not look like the shade of red that you expect with red velvet. We tried adding an extra 2 teaspoons of food coloring and it didn’t make much difference so we just stopped adding in more. The only reason we could think of as to why it didn’t turn out a brighter shade of red is because we used mini morsels rather than regular-sized chocolate chips.
**Most of the cream cheese did melt but we had some tiny little bits that just weren’t melting even after 15 minutes of stirring. We decided to just move on after those 15 minutes of stirring.
Whipped Cream Cutouts
- Whipped cream (from scratch, canned, Cool Whip) (we used Reddi Wip)
- Spread a 1-inch* layer of whipped cream out onto a parchment-lined baking sheet, placing it in the freezer for at least an hour to get the whipped cream frozen (we left ours in for an hour and a half). Take a metal cookie cutter (we used a heart-shaped cookie cutter) and cut out as many of your chosen cookie cutter as you can. Place it on top of the hot cocoa and enjoy !
*It took an entire 6.5 oz. can of Reddi Wip to get an 1-inch layer big enough to get 4 hearts (from a 2 1/4-inch wide cookie cutter) from it.
This hot cocoa tastes good but isn’t nearly as sweet as the pre-packaged cocoa mix. It’s nice being able to have the whipped cream hearts with the cocoa and it not being super sweet ! This is a cute drink to have on Valentine’s Day !
The Red Velvet Hot Cocoa recipe came from Woman’s World and the Whipped Cream Cutouts recipe came from Rachael Ray.
We weren’t paid in any form to promote Nestle, Cool Whip, Reddi Wip, Woman’s World, or Rachael Ray.
Take care everybody !