Ingredients
Method
- In a medium saucepan set over gentle heat, combine the whole milk, half milk and half single cream (half-and-half), and sugar. Warm slowly, stirring often, until the mixture begins to steam and reach a soft simmer.
- Add the semi-sweet and white chocolate chips, stirring patiently until the chocolate melts completely and the drink becomes smooth, glossy, and richly combined.
- Stir in the vanilla extract and a few drops of red food colouring, whisking until the signature red velvet hue is evenly blended throughout the cocoa.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks begin to form. Gently fold in the marshmallow fluff, then continue whipping until the mixture becomes light, airy, and holds soft, cloud-like peaks.
- Pour the hot chocolate into warm mugs and finish with a generous crown of marshmallow whipped cream, allowing the soft topping to melt ever so slightly into the velvety cocoa beneath.
Notes
The hot chocolate can be prepared ahead of time and kept covered in the refrigerator. When ready to serve, gently reheat on the stovetop over low heat, stirring until warm and silky, then finish with the marshmallow whipped cream just before pouring into mugs.
