Spicy red velvet hot chocolate with homemade whipped cream
Spicy red velvet hot chocolate
Place all ingredients into a 2 quart saucepan on low heat to warm. Remove from heat. Immerse immersion blender to blend all ingredients thoroughly. Taste as you go. Place back on low to medium heat stirring regularly until the hot chocolate is 160-185 degrees. Strain if necessary. Serve in warmed mugs with whipped cream.
Homemade whipped cream
The great thing about making your own whipped cream is that you can do what you like with it once you make it. I made mine with heavy whipping cream and whipped it with a hand held Cuisinart whisk attachment as shown. It takes just a few minutes: about a minute on low and a few minutes on high until nice and thick.
Straight up. Add nothing.
Add 1 tsp. vanilla and 1/8 cup (2 Tbsp.) powdered sugar to 2 c. heavy cream.
Add 1 tsp. vanilla, 1/2 tsp. lemon zest and 1/8 cup (2 Tbsp) powdered sugar to 2 c. heavy cream.
Add 1/2 tsp. lemon zest, 1/2 tsp. cayenne and 1/8 cup (2 Tbsp) powdered sugar to 1 pint (2 c.) heavy cream.
for a version just for grown ups...
Now of course for an adult version, a fine bourbon goes as a great addition to the hot cocoa - however, unless your beet powder is very very fine, you may want to strain your hot cocoa before pouring it into the mug to create a really nice refined beverage. Add whipped cream of your choice et Voilà!
I'd love to hear from you! Post in the comments below what your favorite whipped cream flavors are and your favorite twists. Thanks for reading!