Pink hot chocolate is a delightful twist on the classic, infusing the rich and velvety essence of red velvet cake into a warm, comforting drink perfect for Valentine's Day or cold winter months!
In a small saucepan, heat the milk over medium heat until it starts to steam. Do not let it boil.
Add the white chocolate chips to the saucepan and stir until they are completely melted and incorporated into the milk.
Stir in the sugar until it dissolves completely.
Add 2-3 drops of red food colouring to the saucepan and stir well to evenly distribute the colour. Add more drops if desired for a deeper red colour.
Continue heating the mixture for another 2-3 minutes, stirring occasionally, until it is hot and well combined.
Remove the saucepan from heat and stir with an immersion blender for extra creaminess before pouring the pink hot chocolate into mugs.
Top each mug with a dollop of whipped cream.
Sprinkle red and pink sprinkles over the whipped cream for added decoration.
Serve immediately.
Notes
Serve immediately. For dairy free/vegan: Use dairy free heavy whipping cream in place of the milk and use dairy free white chocolate chips. Top with dairy free whipped cream.