Valentine’s Day is just around the corner – and nothing says “I love you!” more than a healthy dose of chocolate. Chef Stacy Primack took the Valentine’s game to the next level with this jazzed-up version of Hot Chocolate, fashioned in the style of Red Velvet cake. Once you’ve made a batch of this perfect winter beverage, don’t forget to top this perfect February beverage with CBD-infused XO Marshmallows #PoweredBySōRSE.
YIELD: 2 servings
15 mg CBD per serving
INGREDIENTS
- 1 1/2 c. milk*
- 1 1/2 c. cream*
- 1 gram SōRSE liquid (isolate or broad spectrum)
- 1 vanilla bean, split down the middle and scraped
- 1/8 tsp. salt
- 3/4 c. honey
- 4 oz. 72% cacao semisweet chocolate chips
- 1 T. red food coloring
- 1 1/2 tsp. cocoa powder
- 1 T. vanilla pudding mix
DIRECTIONS
Heat the milk, cream, SōRSE, vanilla bean seeds, salt and honey to a scald. Whisk together. Add chocolate, food coloring, cocoa, and pudding mix. Whisk until frothy. Split the hot chocolate evenly between mugs. Serve with whipped cream, marshmallows, or as desired.
*If you are lactose intolerant or are allergic to dairy products, you can substitute coconut milk for the milk and cream.
