I don't know what else I'll be doing on Valentine's Day, and frankly, after discovery this beautiful boozy brew, I hardly care. As long as I have my two true loves - red wine and chocolate, everything else will be just fine!
It takes a little bit of attention to make this work out right, but it's entirely worth it for this cares-be-gone cocktail. When it's a red velvet hot chocolate spike with wine, Merlot or Shiraz will do just fine.
- 1 cup milk
- 1/3 cup fruity red wine
- 45 grams dark chocolate, finely chopped
- 15 grams milk chocolate, finely chopped
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon red food coloring
- Pinch of salt
- Cream cheese whipped cream (for garnish)
- Red velvet cake crumbs or sprinkles (for garnish)
- 1/4 cup heavy cream
- 4 ounces cream cheese, softened
- 1/2 cup sugar
- Pinch of salt
- 1/2 teaspoon vanilla extract
In a small saucepan, heat milk over medium-high heat until hot and steaming but not boiling.
Reduce heat to low and whisk in wine, salt and chocolate until melted and warm, stirring constantly so that the chocolate doesn't burn.
Remove from the heat and whisk in vanilla extract and red food coloring.
For the cream cheese whipped cream, chill a bowl and a whisk in freezer for a few minutes. When chilled, pour the cream into the bowl and whip until peaks form.
In a separate bowl, beat cream cheese with sugar, salt and vanilla until creamy. Fold the whipped cream into the cream cheese mix until fully combined and fluffy. Refrigerate until ready to use.
Pour prepared hot chocolate into a mug and top with a dollop of cream cheese whipped cream, or pipe it on for a more delicate swirl. Sprinkle with red velvet cake crumbs or red sprinkles, if desired.