Red Velvet Hot Chocolate

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Is it just me, or is no holiday season complete without red velvet hot chocolate? This creamy and chocolaty drink is my sinful pleasure. Luxurious and rich, topped with a dollop of whipped cream, it makes for the perfect holiday treat.

During this holiday season, a cup of warm hot chocolate will go a long way. I usually alternate between the classic hot chocolate, the peanut butter hot chocolate, which my son loves, and the white chocolate hot chocolate, which is a favorite of my youngest.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More festive drinks to try:

In my opinion, this is definitely the drink that you should make for Christmas and Valentine’s Day. It is velvety smooth, festive, and super delicious. Also, it will make your house smell amazing. If you love red velvet desserts, this comforting drink is a must-try! It’s so easy to make that you will never go back to store-bought.

Two cups of homemade red velvet hot chocolate topped with whipped cream.

Why you will love this recipe

Perfect for other holidays too: Besides Christmas, I also like to serve this red velvet hot chocolate for Valentine’s Day, New Year’s Eve, and birthdays! Not only is it delicious, but it is festive with its gorgeous red color.
Fast and easy: It only takes me a few minutes to make these drinks with just four ingredients, and everyone loves them.
Always a hit: Rich and full of flavor, it appeals to children and adults alike. I like to use it on top for the freshest taste and texture, but store-bought will also work.

What you will need

Overhead shot of red velvet hot chocolate ingredients in bowls on a white surface.

Chocolate: I highly recommend using semi-sweet chocolate and chopping it up yourself instead of using chocolate chips. The chips do not melt either, because they contain additives that keep them in chip form. I use Ghirardelli because it is my favorite. Be sure to get the kind you like best.
Food coloring: I also add red gel food coloring to make the chocolate red.
Dairy: I like to use whole milk for this recipe to make it rich and creamy with a velvety mouthfeel. The heavy whipping cream makes the hot chocolate smoother and softer. It also helps stabilize the milk, preventing it from curdling, making it a luxurious, silky drink.
Flavoring: The only flavoring I add is pure vanilla extract to enhance the flavor, add depth and warmth, and to balance any bitterness from the semi-sweet chocolate.

For the whipped cream

Dairy: Heavy cream has the highest fat content (at least 36%), so the whipped cream will be thick, rich, and hold its shape better. The extra fat can trap air bubbles more effectively than less fatty alternatives.
Sugars: I use granulated sugar to beat air pockets into the cream for better aeration. Red sand sugar is used to sprinkle on top of the whipped cream for decoration.
Flavoring: Pure vanilla extract elevates the whipped cream better than just sugar, adding more layers of flavor.

How to make

Melt the chocolate: First, I heat the heavy cream and milk in a medium saucepan over medium heat, letting them warm a bit before adding the chopped chocolate. I continue stirring with a whisk until the chocolate melts, being careful not to let it get close to boiling.

Add the coloring: After the chocolate melts, I stir in the vanilla and red food coloring until it is as red as I like.

Adding red gel food coloring to hot cocolate.

Make the whipped cream: In my mixing bowl, I whip the sugar and heavy cream with vanilla extract until stiff peaks form.

Presentation: I dip the cup rim in melted chocolate and roll it in festive sprinkles.

Dipping the rim of a glass cup in melted chocolate.

Top and serve: Then, I pour the hot chocolate and top it with a dollop of whipped cream and a sprinkle of red sanding sugar or sprinkles.

Pouring red velvet hot chocolate in a cup.

Expert tip

Using cold milk vs hot milk

One of the biggest mistakes people make is using cold milk instead of warm or hot milk. Even if I am only using cocoa powder or dry chocolate, I still insist on heating the milk. How can it be hot chocolate if it is cold? Sure, if it is iced hot chocolate you’re going for, that can be done, but not until after the milk is heated. First, the chocolate and milk have to be heated together so they meld. The flavors have to blend over a specific temperature for a few minutes before they are ready. This is especially important for those using chocolate chips or chunks.

More tips to consider:

Don’t let it boil. If the milk boils, it may curdle.
If whipped cream is not your thing, use marshmallows.
Make sure the cream is at least 36% fat. It needs that extra fat to make this drink thick and rich, and it also needs it for the whipped cream.
Use a saucepan instead of the microwave to melt the chocolate. It is too easy to curdle the milk or burn the chocolate in the microwave.

Red Velvet Hot Chocolate in a cup with a sprinkle rim.

Recipe variations and add-ins:

Adding cake: To thicken this hot chocolate and add red velvet flavor, add ¼ cup red velvet cake mix. Because cake mix contains flour, be safe and bake it on a sheet pan lined with parchment paper for 5 to 10 minutes at 350 degrees F.
Dairy-free: For a dairy-free version, use coconut milk, almond milk, or another plant-based milk in place of water to keep it creamy.
Extracts: If you do not want to do all that or make the drink so thick, use extract instead of cake mix. Many brands offer delicious red velvet flavors.
Boozy red velvet hot chocolate: I used to use cinnamon schnapps in mine, but now they have Baileys red velvet liqueur! This is the perfect addition for flavor and color. Remember, even heating it does not get rid of the alcohol, so make virgin hot chocolates for the kids and non-drinkers.
No booze: For the boozy flavor without the alcohol, use extracts. They have rum, whiskey, bourbon, Irish cream, brandy, and amaretto.
Other colors: For different holidays, I usually change the color since the flavor stays the same. Green for St. Patrick’s Day, orange and black for Halloween, pastels for Easter, and red, white, and blue for Independence Day.

Serving suggestions:

Hot chocolate is the perfect way to warm up on a chilly night. I like to serve this cup of delight with one of my red velvet desserts, like these easy red velvet cheesecake bites. They only have five ingredients, and I can make them in less than 30 minutes. Another favorite is dipping these red velvet cookies into the chocolate-drink goodness. For something a bit fancier, I make this red velvet cake cheesecake for 10 people. This is a creamy, delicious showstopper I make for special occasions.

I also like to enjoy this hot chocolate with my famous chocolate fondue. On cold winter days, I surprise my kids with their favorite slow cooker tomato soup, cheesy mac and cheese, and a cup of this red velvet hot chocolate. They are also great for brunches. I usually triple the batch and serve them with my baked French toast casserole.

How to store leftovers:

Refrigerate: I store my hot chocolate in the fridge in an airtight container for three to four days.
Freezing: I don’t recommend freezing your hot chocolate due to the cream.
Reheating: You can reheat it in a saucepan over medium heat for 1 to 2 minutes, or in the microwave for 30 to 60 seconds.

Red Velvet Hot Chocolate topped with whipped cream.

Frequently asked questions

Why is my red velvet hot chocolate lumpy?

The milk must have curdled from the heat. If milk is overheated, the proteins separate from the liquid, forming a lumpy texture that resembles curdled milk. This is why I mix my milk with heavy cream. Because the extra fat in the cream helps protect the proteins. Also, be sure not to let the milk boil. Just keep it on medium heat, stirring constantly, until the chocolate melts.

Can I use water instead of milk for my hot chocolate?

Some people do use water if they are lactose intolerant, but that is no excuse for making a drink that lacks flavor and texture. I believe if I am going to make something from scratch, I am going to do it right. Why would I put water in something that should be creamy? If dairy is the issue, use coconut, soy, or almond milk instead. If it is a budget thing, use powdered milk. Water will work, but it will be thinner and not as creamy.

Can I use the microwave to melt the chocolate?

I don’t recommend using the microwave for this recipe because the chocolate is being melted in milk. For this reason, I like to keep it at a lower temperature than I can get in the microwave and keep it where I can see it. I also prefer to be able to stir it while it melts. I cannot do that while it is in the microwave. Sure, it can be done, opening it every five seconds to stir and melting it on medium, but it would be time-consuming, and it still may burn.

Should my ingredients be room temperature?

Before I start heating the milk and heavy cream, I like to let them come to room temperature. This will help prevent the milk from curdling. Even though I use heavy cream and keep it on medium heat, I still like to take every precaution I can because I don’t like to have to start over.

Red Velvet Hot Chocolate with Christmas lights in the background.

More festive drinks to try:

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