Name: Red Velvet Hot Chocolate
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 4 oz (½ block) cream cheese, softened (optional, for tangy “red velvet” flavor); 4 cups whole milk, divided; 1 cup heavy cream; ½ cup granulated sugar; 2 tablespoons unsweetened cocoa powder; 1 cup white chocolate chips or chopped white chocolate; 1 teaspoon vanilla extract; Pinch of salt; Red food coloring (gel or liquid), to preference; Topping (optional): whipped cream or cream cheese whipped cream, cocoa powder, chocolate shavings

Jump to Recipe

Hot chocolate, but make it fashion. That’s exactly what red velvet hot chocolate is—cozy, decadent, and dressed up in a glamorous shade of red. It’s the kind of drink that screams, “I’m extra and proud of it.” One sip, and suddenly you’re the main character in a winter romance movie (snow optional).

Why You’ll Love This Recipe

Why settle for plain cocoa when you can drink something that looks like it belongs on a bakery menu?

Velvet vibes: Creamy, chocolatey, and with that little tang red velvet is known for.
Show-stopper look: Deep ruby red in a mug topped with whipped cream? Hello, Instagram likes.
Quick and easy: Fifteen minutes max, no fancy equipment needed.
Customizable: Dairy or plant-based, sweet or not-too-sweet—it bends to your taste.
Party-friendly: Perfect centerpiece for a holiday gathering. It would be amazing served alongside our Cranberry Cream Cheese Crescent Bites.

Basically, this drink is hot chocolate’s glow-up moment.

Love it? Pin this recipe for later!

Ingredients & Notes

Makes about 4 generous mugs (or 2 if you believe in “supersize me”).

2 oz cream cheese, softened – optional, but adds that signature tang.
2 cups whole milk – swap for oat/almond/coconut if you want dairy-free.
1 cup heavy cream – richness central.
8 oz white chocolate, chopped – or good-quality white chocolate chips.
2 tbsp cocoa powder – because chocolate is never “too much.”
2 tbsp brown sugar – adjust for sweetness.
1 tsp vanilla extract – flavor MVP.
Pinch of salt – don’t skip, it elevates everything.
4–6 drops red gel food coloring – gel is best, liquid sometimes tastes weird.
Toppings (choose your destiny):
- Whipped cream (or cream cheese whipped cream, recipe below)
- Chocolate shavings, red sprinkles, or cocoa dust

Cream Cheese Whipped Cream (optional):

½ cup cold heavy cream
2 oz cream cheese
3 tbsp sugar
½ tsp vanilla extract

Substitutions:

No cream cheese? Skip it. You’ll still get creamy, delicious cocoa.
No white chocolate? Use milk chocolate, but know it changes the flavor.
Want less sugar? Try maple syrup or honey for a cozy twist.

How to Make Red Velvet Hot Chocolate (Step-by-Step)

Step 1: Smooth the cream cheese (if using)

Blend the cream cheese with 1 cup of milk until silky smooth. No lumps allowed. A blender is easiest, but a whisk and some elbow grease also work. Skipping this step = little cheesy bits floating in your drink. Not cute.

Step 2: Heat everything up

In a heavy saucepan, add the blended mixture (or just plain milk if you skipped cream cheese), plus the rest of the milk, cream, sugar, cocoa powder, white chocolate, vanilla, and salt. Set over medium heat.

Step 3: Stir like you mean it

Whisk constantly as the chocolate melts. Keep the heat gentle—boiling milk is basically kitchen sabotage. You’re going for smooth and glossy.

Step 4: Get dramatic with the color

Add the red food coloring drop by drop. Stop when it’s bold but not clown-wig neon. Think deep red velvet cake, not Kool-Aid disaster.

Step 5: Whip the topping (optional but recommended)

For cream cheese whipped cream, beat softened cream cheese with sugar and vanilla until smooth. Slowly add heavy cream and whip until fluffy peaks form. Plain whipped cream works too, but this version screams “red velvet royalty.”

Step 6: Serve in style

Pour into mugs. Add a generous crown of whipped cream, sprinkle with cocoa or chocolate shavings, and maybe drizzle a little syrup for flair. Step back, admire your masterpiece, then dive in.

Expert Tips & Common Mistakes

Boiling the milk = crime. Low and slow is the golden rule.
Whisk, don’t stir lazily. Cocoa powder loves to clump if you slack off.
Gel food coloring only. Liquid coloring sometimes leaves a funky aftertaste.
Don’t cheap out on chocolate. If it tastes waxy on its own, it’ll ruin the whole drink.
Blend the cream cheese. Unless you enjoy finding little cream cheese chunks mid-sip. (Spoiler: you don’t.)
Toppings are not optional. It’s called “red velvet” for a reason—go big with presentation.

Serving Suggestions & Presentation

This hot chocolate is a drama queen, so lean into it.

Serve in clear mugs so the red color shines.
Add red sprinkles, edible glitter, or even cake crumbs for fun.
Drizzle dark or white chocolate syrup on top for café vibes.
Pair with shortbread cookies, biscotti, or mini cupcakes.
Hosting a party? Create a hot chocolate bar with toppings like crushed peppermint, marshmallows, and caramel drizzle.

Storage & Reheating

Store: Keep leftovers in the fridge in a sealed container for up to 3 days.
Reheat: Gently warm on the stovetop over low heat, whisking to revive the smoothness. Too thick? Add a splash of milk.
Microwave option: Short 30-second bursts with stirring in between, though stovetop = silkier results.

Variations & Flavor Twists

Peppermint red velvet: Add ½ tsp peppermint extract. Instant holiday mood.
Mocha velvet: Stir in a shot of espresso. Great for late-night Netflix marathons.
Spicy hot chocolate: Add a pinch of cinnamon or cayenne for warmth.
Salted caramel: Drizzle caramel sauce on top.
Berry velvet: Drop in a couple raspberries for tang. Bonus: natural pink tint.
Iced velvet: Chill the drink, pour over ice, and top with whipped cream for summer.
Healthier coloring: Use beet powder instead of food dye if you want all-natural.

More Cozy Drinks and Desserts You’ll Love

FAQ

Q: Can I skip the cream cheese?
Absolutely. It’s just for tang and thickness. Without it, you get a simpler but still luscious drink.

Q: What if I don’t have white chocolate?
You can use milk or dark chocolate, but the flavor shifts away from “red velvet” and into “fancy cocoa.” Still tasty, though.

Q: Do I have to use food coloring?
Nope! It won’t look red, but it’ll still taste amazing. Call it “mystery hot chocolate” and own it.

Q: Can I spike this with alcohol?
YES. Baileys, Kahlúa, or peppermint schnapps turn this into an adults-only dream.

Q: How do I avoid lumps?
Whisk constantly, blend the cream cheese with milk first, and never rush the melting process.

Q: Can I make this in a slow cooker?
Yep! Toss everything in, cook on low for 2 hours, and stir occasionally. Great for parties.

Q: Will it stain my clothes?
Yes. It’s red. Don’t wear white unless you’re living dangerously.

Final Thoughts

There you go: red velvet hot chocolate, the coziest flex you’ll ever pour into a mug. It’s indulgent, dramatic, and surprisingly simple. Whether you’re impressing a date, hosting friends, or just spoiling yourself on a Tuesday night, this recipe brings the café experience straight to your kitchen.

So grab that whisk, splash in the red, and top it with as much whipped cream as your mug can handle. Trust me—you’ll never look at plain hot cocoa the same way again.

Red Velvet Hot Chocolate

Yield: 6 cups

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This rich and creamy Red Velvet Hot Chocolate is the ultimate cozy winter drink. Made with white chocolate, cocoa, and a hint of cream cheese, it’s a decadent twist on classic hot cocoa that tastes like red velvet cake in a mug. Perfect for holidays, date nights, or anytime you want a warm, indulgent treat.

Ingredients

4 oz (½ block) cream cheese, softened (optional, for tangy “red velvet” flavor)
4 cups whole milk, divided
1 cup heavy cream
½ cup granulated sugar
2 tablespoons unsweetened cocoa powder
1 cup white chocolate chips or chopped white chocolate
1 teaspoon vanilla extract
Pinch of salt
Red food coloring (gel or liquid), to preference
Topping (optional): whipped cream or cream cheese whipped cream, cocoa powder, chocolate shavings

Instructions

Blend cream cheese (if using): In a blender, mix softened cream cheese with 1 cup of milk until smooth and lump-free.
Heat mixture: In a heavy saucepan, combine the cream cheese mixture (or plain milk if skipping), remaining milk, heavy cream, sugar, cocoa powder, white chocolate, vanilla, and salt.
Whisk gently: Place over medium heat, whisking constantly, until the chocolate melts and the mixture is smooth. Do not let it boil.
Add color: Stir in red food coloring drop by drop until you reach a deep, rich red velvet shade.
Prepare topping (optional): Beat softened cream cheese, sugar, and vanilla until smooth. Gradually add heavy cream and whip until fluffy peaks form.
Serve: Pour hot chocolate into mugs. Top with whipped cream, cocoa powder, or chocolate shavings. Serve immediately.

Notes

Skip the cream cheese if you prefer a classic sweet hot chocolate.
Dairy-free? Use coconut cream and almond or oat milk, plus vegan white chocolate.
Avoid overheating: boiling milk can scorch and curdle. Keep heat low and stir often.
Serving idea: Serve in clear mugs so the vibrant red color shines through.