Red velvet hot chocolate

Red velvet cupcakes are an all-time favourite of mine – and I don’t even have a sweet tooth! Those delicious ruby gems inspired this recipe, red velvet hot chocolate. Download print-friendly version.
It’s the perfect indulgence to warm up a cold evening. One cup is quite decadent, so perhaps serve it instead of dessert at your next dinner party.

Ingredients (makes four cups):
3½ cups low fat milk
½ cup cream
A pinch of salt
1 tbsp brown sugar
The seeds from ½ a vanilla pod, scraped out (or ½ tsp vanilla extract)
2 tsp water
4 heaped tbsp of Nomu hot chocolate (you can use any chocolate of your choice, roughly chopped)
1 tsp red food colouring

For the topping:
1 cup whipping cream
2 tbsp cream cheese
2 tbsp sugar

First prepare your topping by whipping the cream and sugar together for roughly 2 minutes using an electric beater. When the mixture is thick and fluffy (but not stiff), add the cream cheese and whip for a further 2 minutes. Set aside.
2. In a saucepan, combine the milk, cream, salt, sugar, vanilla and water. Warm over medium heat, stirring continuously.
3. Once the milk mixture is nice and warm (but not boiling), add the chocolate. Stir gently until all the chocolate has melted. Now add the red food colouring, stirring through until you have an even colour.
4. Serve in small mugs (about 250ml per serving) and top with a spoonful of the whipped cream mixture. Finish off with a sprinkling of chocolate chips or mini marshmallows.
Super rich but delicious. Enjoy.

Thanks to Karen Grandcourt for the pics.