Red Velvet Hot Chocolate

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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.

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