Red Wine Hot Chocolate

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Cocktail History

The Red Wine Hot Chocolate is a Christmas cocktail that was created by Jassy Davis and was first published in the book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter. This indulgent recipe takes the comforting classic of hot cocoa and elevates it with a luxurious twist. Alongside the usual warming blend of milk and powdered cocoa, it incorporates rich dessert wine to add a deep, fruity complexity. It then enhances the flavor with notes of hazelnut and vanilla, creating a layered and velvety drink that feels both indulgent and sophisticated.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Milk: This is a beverage made with the liquid from dairy cows, which is pasteurized and homogenized to ensure safety and consistency.

Ruby Port Wine: This is a type of wine made in Portugal with red grapes and yeast, which are fermented with the grape skins to produce alcohol, fortified with brandy, and then aged briefly to develop a bold, fruity flavor.

Hazelnut Liqueur: This is a liqueur made with hazelnuts, distilled alcohol, water, and sugar, which are blended and infused to develop a rich, nutty flavor.

Vanilla Extract: This is a flavoring made with vanilla beans, ethyl alcohol, and water. I used Simply Organic Pure Madagascar Vanilla Extract.

Hot Cocoa Mix: This is a dry beverage mix made with cocoa powder, sugar, milk powder, and flavorings, which are blended together into a sweet, chocolate base that’s dissolved in hot water or milk.

Marshmallows: This is a confectionery made from sugar, water and gelatin that is whipped to a solid-but-soft consistency. I used Dandies Vegan Gluten-Free Mini Marshmallows.

Grated Chocolate: This is candy made with cocoa, sugar, and milk. I used a Divine Milk Chocolate Bar.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Saucepan: This is a deep cooking pot with a long handle and lid that’s used for simmering, boiling, and cooking on the stovetop. I used the All-Clad 3-Ply Stainless Steel 3 Quart Sauce Pan.

Spatula: This is a flat, broad kitchen tool that’s used for flipping, scraping, and stirring. I used the OXO Silicone Spatula.

Ladle: This is a large, deep-bowled spoon with a long handle that’s used for serving. I used the OXO Good Grips Silicone Everyday Ladle.

Grater: This is a tool that’s used to finely shred or zest ingredients. I used the OXO Good Grips Grater.

Irish Coffee Mug: This is a heat-resistant glass mug with a sturdy handle and footed base that’s used to serve warm drinks. I used the Libbey Irish Coffee Mug.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Dark chocolate brown color

• Aroma: Marshmallows and cocoa

• Taste: A warm and cozy chocolate flavor

• Finish: Tangy and dry red wine and dark chocolate notes

Kendall’s Take
“Never in my wildest dreams would I have thought to add some red wine to my Christmas hot cocoa, but it turns into something wonderfully rich and decadent once it all comes together. The wine deepens the chocolate in a way that feels luxurious, and this recipe’s touch of Frangelico only adds to that indulgent, nutty warmth. I’d say the Red Wine Hot Chocolate is cozy, a little dramatic, and perfect for a winter night when you want your mug of cocoa to feel extra special.”

Recipe

This cocktail recipe was found in the book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis.