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Quick Pink Velvet Hot Chocolate with Marshmallow Hearts

pink velvet hot chocolate - featured image

A quick and easy pink velvet hot chocolate made with white chocolate and a touch of pink coloring, topped with marshmallow hearts. Perfect for Valentine’s Day or any day you need a little extra joy.

Ingredients

Scale
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup white chocolate chips
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 drops pink or red food coloring (or 1/4 teaspoon beet powder)
  • 1/2 cup mini marshmallows
  • Heart-shaped marshmallows (optional)
  • Whipped cream (optional)
  • Pink sprinkles or edible glitter (optional)

Instructions

  1. In a small saucepan over medium heat, combine the milk and heavy cream. Heat until tiny bubbles form around the edges and steam rises, but do not boil.
  2. Reduce heat to low. Add the white chocolate chips and a pinch of salt. Whisk constantly in a figure-eight motion until the chips are completely melted and the mixture is smooth and glossy.
  3. Remove from heat. Stir in the vanilla extract. Add 1-2 drops of pink food coloring (or beet powder) and whisk until the color is even.
  4. While the milk heats, prepare marshmallow hearts: if using pre-made heart marshmallows, skip this step. Otherwise, use a small heart-shaped cookie cutter to cut mini marshmallows into hearts. Dip the cutter in cornstarch or powdered sugar to prevent sticking.
  5. Pour the hot chocolate into mugs. Top with whipped cream if desired, then scatter mini marshmallows and arrange marshmallow hearts on top. Add sprinkles or edible glitter if using. Serve immediately.

Notes

For a dairy-free version, use full-fat oat milk or canned coconut milk and dairy-free white chocolate chips. For a lower-sugar version, use sugar-free white chocolate chips and unsweetened milk. The base can be made a day ahead and reheated gently.

Nutrition

Keywords: pink hot chocolate, velvet hot chocolate, Valentine's Day, white chocolate, marshmallow hearts, quick, easy