Yield: 4 servings
4 cups whole milk
1/3 cup white sugar
12 ounces semi-sweet baking chocolate, coarsely chopped
2 teaspoons red food dye
1 teaspoon vanilla extract
Whipped Cream Cheese:
3/4 cup heavy cream
4 tablespoons white sugar
3 ounces cream cheese, room temperature
1 teaspoon clear or regular vanilla extract
Optional Garnish: Mini marshmallows
Pour milk into a saucepan and heat on medium, being careful not to scald it. Add chocolate, vanilla extract, red food dye, and sugar. Stir until chocolate is completely melted and milk is hot, then reduce temperature to low.
To make the whipped cream cheese, pour the heavy cream into the bottom of a mixing bowl and whip on high. Add sugar, cream cheese, and vanilla extract and whip until peaks form or desired consistency is achieved. Note - clear vanilla extract can be purchased at craft or specialty food stores and will keep your cream a brilliant white. If you don't have it, no worries, there is no flavor difference!
To serve, ladle the warm hot chocolate into mugs and top with a dollop of the whipped cream cheese and a handful of mini marshmallows. Serve immediately. Enjoy!