Combine 1 cup milk and white chocolate in a medium saucepan over low heat. Cook stirring frequently until chocolate has melted. Add remaining 2 cups milk and continue stirring until very hot, but not boiling. Remove from heat; set aside.
'Tis the season for everything warm and comforting. Try our new take on a classic white hot chocolate: spiked with Bailey's red velvet liqueur.
Servings and Ingredients
|Red Velvet Hot Chocolate|
|3 c.||Hy-Vee 2% reduced-fat milk, divided|
|2||(3.5-oz. each) Zoet white chocolate bars, chopped|
|1 c.||Bailey's red velvet liqueur|
|Whipped Cream Cheese Topping|
|2 tbsp.||Hy-Vee powdered sugar|
|½||(8-oz.) pkg. Hy-Vee cream cheese, softened|
|1 c.||Hy-Vee frozen whipped topping, thawed|
Things To Grab
- Medium saucepan
- Stand mixer with whisk attachment
- 6-oz. mugs for serving
In a stand mixer fitted with a whisk attachment, beat together powdered sugar and cream cheese until light and fluffy. Add whipping cream and whip until combined.
Pour Bailey’s red velvet liqueur into hot chocolate; stir gently. Serve in 6-oz. mugs topped with cream cheese whipped cream.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 15mg
- Sodium: 75mg
- Total Carbohydrates: 25g
- Protein: 4g
Hy-Vee Test Kitchen