For the hot chocolate:
4 cups of milk
splash of water
3/4 cups of premium semi-sweet chocolate chips (I used Ghiradelli)
1 teaspoon of red food coloring paste (I ended up finding it at Michael’s in the cake decorating aisle)
For the whipped cream:
1 cup of heavy whipping cream
1 tablespoon of sugar
1 teaspoon of whipped cream cheese
In a medium mixing bowl or a stand-up mixer, pour in heavy whipping cream and sugar. Whip on medium with the whisk attachment for 2-3 minutes. Just before it peaks, add the teaspoon of whipped cream cheese and whisk for another 2 minutes. Taste the whipped cream and add more cream cheese to taste. If you like it more tart, I’d say add another 1/2 teaspoon, just be careful to not over whip or you’ll have butter on your hands in no time.
In a medium saucepan, heat the milk over medium heat. Add a splash of water and the chocolate chips, constantly stirring gently . When almost melted, add the red food coloring paste and stir some more. The color should be a deep red, similar to the picture above. When the chocolate chips are all melted, pour the hot chocolate in four mugs and top with the whipped cream.