For the red velvet hot chocolate
- 2 cups full cream milk (or low fat, if preferred)
- 1/2 cup to 3/4 cup of chopped semisweet chocolate (depending on how chocolatey you like it)
- 2 tbsp good quality cocoa powder
- 2 tbsp fine sugar
- 1 tsp red food colouring
For the topping:
- 1 cup heavy cream
- 80g cream cheese (optional)
- 1 tbsp fine sugar
- 1/2 tsp vanilla
For the whipped cream
- Whip the cream, sugar and cream cheese until soft peaks form. Fold in the vanilla.
For the red velvet hot chocolate
- Bring the milk to a simmer in a small pot.
- Add the chocolate and cocoa powder and cook, stirring, until smooth.
- Mix in sugar and food colouring until well combined.
- Pour into cups and top with large dollops of the whipped cream.