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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
'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
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
260 Calories per serving
5-oz.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 15mg
- Sodium: 75mg
- Total Carbohydrates: 25g
- Protein: 4g
Daily Values
0%
Iron 0%
0%
Calcium 8%
0%
Vitamin D 6%
0%
Potassium 2%
Recipe Source:
Hy-Vee Test Kitchen