Vanilla Red Velvet Hot Chocolate

Vanilla Red Velvet Hot Chocolate

Inspired by rich red velvet cake, this decadent Valentine's Day take on classic hot cocoa is topped with a thick dollop of cream cheese whipped cream.


2 (12 ounce) servings


Hot Chocolate

  • 3 cups milk
  • 2 heaping teaspoons unsweetened cocoa powder
  • 4 tablespoons Tate+Lyle® Vanilla Cane Sugar Syrup
  • 2 drops red food coloring

Cream Cheese Whipped Cream

  • 1/4 cup heavy whipping cream, cold
  • 1/2 cup whipped cream cheese, cold
  • 1/3 cup Tate+Lyle® Vanilla Cane Sugar Syrup


Hot Cocolate

Heat milk in a saucepan over medium heat, stirring continuously. Using a whisk, stir in cocoa powder until combined. Remove from heat.

Stir in vanilla syrup and food coloring. Pour into 2 mugs. Top with cream cheese whipped cream.

Cream Cheese Whipped Cream

Add all ingredients to a mixing bowl. With beaters on medium-low speed, whip the cream cheese base. As the cream begins to thicken, increase the speed. After a few minutes, the mixture will begin to thicken and become smooth.

Add a dollop to each cupful of hot chocolate.