Print

Creamy Red Velvet Hot Chocolate Recipe with Marshmallow Hearts

creamy red velvet hot chocolate - featured image

A rich and velvety red velvet hot chocolate with a creamy tang from cream cheese, topped with marshmallow hearts. Perfect for cozy winter evenings and festive gatherings.

Ingredients

Scale
  • 2 cups whole milk (480 ml)
  • 1/2 cup heavy cream (120 ml)
  • 2 tablespoons unsweetened cocoa powder (preferably Dutch-processed)
  • 2 oz cream cheese, softened (60 g)
  • 1/4 cup sugar (50 g)
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons red food coloring (gel preferred)
  • 1 cup mini marshmallows or marshmallow hearts
  • Pinch of salt

Instructions

  1. Warm the milk and cream in a medium saucepan over medium heat until hot but not boiling, about 5 minutes, stirring occasionally.
  2. Whisk together cocoa powder and sugar in a small bowl to break up lumps.
  3. Gradually whisk the cocoa and sugar mixture into the hot milk mixture, stirring constantly until fully dissolved, about 2 minutes.
  4. Lower heat to medium-low. Add softened cream cheese in small dollops and whisk vigorously until fully melted and smooth, about 3-4 minutes.
  5. Stir in vanilla extract, a pinch of salt, and red food coloring. Adjust color intensity to your liking.
  6. Keep heat low and let the hot chocolate simmer gently for 2 more minutes, stirring frequently.
  7. Pour into heatproof mugs and top generously with mini marshmallows or marshmallow hearts. Let them melt slightly before serving.

Notes

Use full-fat cream cheese for smoothest texture. Gel food coloring is preferred to avoid thinning the drink. If hot chocolate thickens too much, stir in a splash of milk before serving. Avoid boiling vigorously to prevent curdling. For a smoky sweetness, toast marshmallow hearts with a kitchen torch before serving.

Nutrition

Keywords: red velvet hot chocolate, creamy hot chocolate, marshmallow hearts, winter drink, cozy beverage, festive hot chocolate