- Yield: 4 cups Vampire Hot Chocolate
Ingredients
For the Vampire Hot Chocolate
- 3 cups of whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, chopped into tiny pieces
- 1/2 cup mini chocolate chips
- red food coloring
For the Whipped Cream
- 1 teaspoon vanilla extract
- 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
- 1 cup heavy whipping cream
For Sugar Blood
- 1/2 cup light corn syrup
- 1/2 cup water
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- red gel food coloring
Instructions
For the Whipped Cream
- In the bowl of a mixer add 1 cup heavy cream, vanilla and the Dixie Crystals Extra Fine Granulated Sugar.
- Whip on medium high until stiff peaks form.
For the Vampire Hot Chocolate
- Add the whole milk, heavy cream, vanilla, chopped white chocolate and mini chocolate chips to a medium saucepan.
- Heat over medium-low heat, stirring occasionally. Heat until the chocolate is melted and the hot chocolate starts to simmer.
- No not let it burn or boil!
- Stir in a drop or two of red food coloring.
- Pour hot chocolate into prepared mugs. Top with whipped cream.
For Sugar Blood
- Combine water and light corn syrup into a small sauce pan. Pour in Dixie Crystals Extra Fine Granulated Sugar and stir.
- Heat on medium heat WITHOUT STIRRING until the sugar mixture reaches 300F on a candy thermometer (I've actually used a cheap meat thermometer for this before tool)
- Once it reached 300F add the food coloring and stir.
- Let it cool for just a second and then dip the rim of clean glasses into the sugar mixture.
- Dip to coat and then immediately sit it upright so the sugar blood will drip as it hardens.
No not let it burn or boil! Do you mean, ” DO not let it burn or boil”?