Yep, it’s February. That means time for Valentine’s Day- get over it. It’s freakin’ cute. Stop being so goddamn cynical and enjoy the loooooove.
Loooooove. Not love. Loooooove.
So yeah, you can hate on Valentine’s Day. But nobody can hate on hot cocoa. And this here just happens to be some PINK velvet hot cocoa. Thanks to A Beautiful Mess for the recipe idea!
Plus, how BEAUTIFUL does it look? Wouldn’t this be a perfect Valentine’s Day dessert beverage? I think so.
PINK VELVET HOT COCOA
Makes about 3 – 3 1/2 cups
Ingredients:
- 1/2 cup chopped white chocolate
- 2 cups light cream or whole milk
- 1 teaspoon pure vanilla extract or 1/2 teaspoon peppermint extract
- 1/4 – 1/2 teaspoon hot pink or red food coloring (I used a teeny bit of Wilton gel color in Christmas Red, believe it or not)
- whipped cream & sprinkles for topping
Directions:
- Combine milk/cream, vanilla and white chocolate in a medium saucepan. Stir with a wooden spoon as you cook over medium-low heat.
- When it comes to a simmer, remove from heat and give it a whisk.
- Add food coloring and whisk again. Pour into mugs, top with whipped cream and sprinkles, and enjoy!
You can also buy some powdered white chocolate hot cocoa & tint it. Or, for red velvet hot cocoa, substitute the white chocolate for chopped dark chocolate or dark chocolate chips. Then just use a darker red food coloring. You can also use strawberry syrup instead of pink coloring!
If you have a little girl, tell me this wouldn’t make her deliriously happy? Shit. It makes ME deliriously happy, and I’m far from being a little girl.
As a matter of fact, I don’t see why you can’t use any color food coloring you want. Green (St. Patrick’s Day! TMNT party!), blue (put some graham cracker Goldfish crackers on top of the whipped cream!), purple… etc. Go crazy. Little boys would love it too.
For the whipped cream, I used the iSi Gourmet Whip Plus that Jay bought me for my birthday. Which by the way- is insanely amazing! Yes, it’s a little pricey at over $100 bucks. But if you make a lot of whipped cream or bake a lot, this is a must-have. It’s not only good for that- it actually has tons of uses, like soups, sauces, batters, foams, etc – but I mainly use it for whipped creams and whipped cream frostings. It does all the work for you, no beating or whipping or mixing needed. It keeps the cream cold (or soup hot). And trust me- it makes the most delicious whipped cream… and it comes with different tips so you can spray it on like Reddi-Whip.
But it’s not Reddi-Whip, it’s homemade! Can’t beat that.
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
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