Red Wine Hot Chocolate

Just a handful of really good ones. Check 'em out below.

• Half and half - I've used half and half when making this hot chocolate, but I imagine that 2% or whole milk would also work. Heck, use heavy cream if you're feeling EXTRA decadent. I've never tried it with non-dairy milks, however.
• Chocolate - I used semi-sweet Ghirardelli chocolate chips. But use whatever suits y0u: milk or dark chocolate, chips, chunks, or chopped chocolate bars.
• Vanilla Extract - Just a splash of good quality vanilla extract.
• Red Wine - I made sure to use a red wine that paired well with chocolate. A Google search told me that Merlot, Zinfandel, or Syrah would be a good pick. Make sure you use something that you wouldn't mind drinking on its own.
• Whipped Cream - Freshly made or from a spray can. Either works. I whipped up some lightly sweetened whipped cream just for the occasion.
• Marshmallows - Make them from scratch if you're feeling fancy! My store bought mini marshmallows did the trick, though.

I always forget how easy and basically effortless it is to make homemade hot chocolate until I start actually making it again. All you'll need to do is heat some half and half on the stove until warm, but not boiling or scalded. Add some chocolate, and stir until everything is smooth.

From there, you just need to turn off the heat and add some vanilla extract and the red wine. Stir it all up and there you have it.

Just ladle the hot chocolate into a couple of mugs and top with whipped cream and marshmallows!

A red one, for starters 😉

For the best results, I'd advise you to use a red wine that pairs well with chocolate. According to Google, that's something like a Merlot, a Zinfandel, or a Syrah. Regardless of what you choose to use, just make sure that it's something that you wouldn't mind drinking a glass or two of.

It doesn't have to be expensive, either! I picked up an $11 bottle of Merlot and it was great in this hot chocolate. And then it was great again when my husband and I finished the bottle later in the day.

Preference comes into play here a bit more. I used semi-sweet chocolate chips, because I tend to think of semi-sweet chocolate as being kind of an all-purpose chocolate. But if you dig dark chocolate (I bet it would be great in this recipe), use that instead. You could also use milk chocolate, if that's your preference. Just be mindful of the fact that the type of chocolate that you choose will dictate how sweet the hot chocolate is.

You could also use chocolate chips, chunks, or chopped up chocolate bars. You do you.

I have a recipe for a really great Cheerwine Sangria that you should definitely check out. And if you're looking for more of a shortcut, check out the Kalimotxo Cocktatail. Good stuff.

You should also take a look at this recipe for non-alcoholic homemade hot chocolate, as well as these delicious Hot Chocolate No-Bake Cookies and Hot Chocolate Cupcakes!

• Mugs, of course!
• A heavy-bottomed saucepan.
• A silicone whisk, so you don't scratch the bottom of your nice new saucepan.
• A ladle, to get your hot chocolate into the mugs.