Red Velvet Hot Chocolate

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 12/29/22
Red Velvet Hot Chocolate

Elizabeth LaBau
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 6 servings
Nutrition Facts (per serving)
521 Calories
38g Fat
40g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 521
% Daily Value*
Total Fat 38g 48%
Saturated Fat 23g 117%
Cholesterol 89mg 30%
Sodium 139mg 6%
Total Carbohydrate 40g 14%
Dietary Fiber 0g 1%
Total Sugars 39g
Protein 8g
Vitamin C 1mg 3%
Calcium 229mg 18%
Iron 1mg 5%
Potassium 306mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Good news, red velvet lovers. Now you can enjoy the taste of your favorite cake in hot chocolate form. This rich, creamy red velvet hot chocolate drink has all the flavors of the classic cake, including a cream cheese whipped cream topping that tastes just like the frosting.

The recipe calls for cream cheese in the hot cocoa base. This is optional and it does add an extra step, so feel free to skip it if you’re in a rush. However, it adds a nice subtle tang that real red velvet cake gets from buttermilk. It also makes the hot chocolate even thicker and richer.

Ingredients

For the Red Velvet Hot Chocolate:

  • 2 ounces cream cheese, optional, at room temperature

  • 2 cups milk

  • 1 cup cream

  • 2 tablespoons brown sugar

  • 8 ounces coarsely chopped white chocolate, or white chocolate chips

  • 2 tablespoons unsweetened cocoa powder 

  • 1 teaspoon pure vanilla extract

  • 1 pinch salt

  • 4 to 6 drops red food coloring, preferably gel

For the Cream Cheese Whipped Cream:

  • 2 ounces cream cheese, at room temperature

  • 3 tablespoons sugar

  • 1/2 teaspoon pure vanilla extract

  • 1/2 cup heavy cream, chilled

Steps to Make It

Note: While there are multiple steps to this recipe, this drink is broken down into workable categories to help you better plan for preparation and cooking.

Make the Hot Cocoa

  1. Gather the ingredients.

  2. If you are using the cream cheese, combine it with a cup of milk in a blender and blend until smooth. (If you have a stick blender, you can just combine them in a medium saucepan and blend until no lumps of cream cheese remain.)

  3. Add the remaining hot chocolate ingredients, except for the food coloring, and combine everything in a medium saucepan over medium heat. Warm up the drink, whisking occasionally, until the white chocolate melts, the cocoa powder blends into the liquid, and the drink is creamy and smooth.

  4. Add a few drops of red food coloring and whisk them in. Continue to add coloring until you get a deep, rich red that you like.

Make the Cream Cheese Whipped Cream

  1. Gather the ingredients.

  2. Combine the cream cheese, sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment (a hand mixer with a whisk attachment can also be used).

  3. Whip the cream cheese on medium speed until it is smooth and free of lumps. With the mixer running, slowly stream in the cream and continue to whip until the cream cheese forms firm peaks. (The cream cheese stabilizes and thickens the whipped cream, so it’s great for scooping and piping on your hot chocolate.)

  4. Add a scoop to your hot chocolate mug and top with a few red sprinkles, if desired.

  5. Serve and enjoy.

Tip

  • Use gel food coloring as opposed to liquid food coloring (Wilton’s and Americolor are two recommended brands.) You’ll get a strong red color without using as much food coloring as liquid would require.