A cocktail that doubles as dessert? We’re in. This recipe for Homemade Hot Chocolate with Red Wine comes to us from our friends at California Wines – and we can’t think of a better reason to toast a few marshmallows. 

This inviting, toasty adults-only cocoa is made with a bottle of fruit-forward California red wine, like Merlot or Zinfandel.  It can be prepared in a slow cooker or on the stovetop, so you can choose the wine and the method that suit you best. Use dairy, almond, or coconut milk to truly make it your own.

What wine is best for making homemade hot chocolate with red wine?

Why Merlot or Zinfandel? Well, they’re food-friendly varietals that can stand out in a crowd (or a hot chocolate recipe.)

California Merlot is known for being luscious and approachable, but the right bottle can go glass-to-glass with the biggest, boldest Cabernet Sauvignon. 

Bold and rambunctious, Zinfandel can take your palate on an odyssey of flavor, from raspberry to black pepper, cloves, and licorice.

One of our oldest and most revered vines, it’s known as both California’s signature grape and America’s Heritage Grape. You can learn more about the wines made in the Golden State on the California Wines website here.

Now, about that hot chocolate…

California Wines suggest that you serve their recipe for homemade hot chocolate alongside fresh California Walnuts for cracking. Seems like the perfect pairing to us. Plus the marshmallows, of course.

Want more delicious wine-based cocktail recipes?  Try this Golden State Sangria and this Blackberry Kiwi Mimosa too!

When you make this recipe for homemade hot chocolate, be sure to tag us on Instagram at @cagrownofficial and use #CAGROWN

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Recipe for Homemade Hot Chocolate with Red Wine

This homemade hot chocolate with red wine is a cocktail that doubles as dessert!

Course Drinks

Cuisine American

Keyword hot chocolate, red wine, wine

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Author K.C. Cornwell

Ingredients

• 2 cups dark or semi sweet chocolate chips
• ½ cup brown sugar packed
• ¼ cup cocoa powder
• ½ tsp cinnamon
• ⅛ teaspoon salt
• 5 cups whole milk or almond or coconut
• 1 750- ml bottle fruit-forward California red wine such as Merlot or Zinfandel
• Marshmallows or whipped cream for serving

Instructions

Slow Cooker Method:

• Whisk the chocolate chips, brown sugar, cocoa, cinnamon, salt and milk together in a slow cooker set on high. Cover and allow to come to temperature (10-15 minutes), then whisk again and add wine. Cook on high for one hour, stopping to whisk every 20 minutes.
• Ladle hot chocolate into mugs and top with whipped cream or marshmallows and enjoy.

Stovetop Method:

• Whisk the chocolate chips, brown sugar, cocoa, cinnamon and salt together in a large saucepan or stockpot. Add milk and bring to a low simmer over medium-low heat, whisking often. Once hot chocolate is blended and smooth (about 8-10 minutes), reduce to low heat and add wine. Cook for 5 minutes more. Ladle hot chocolate into mugs and top with whipped cream or marshmallows and enjoy.

Notes

Toasted marshmallows are optional, but encouraged.

Recipe by K.C. Cornwell for California Wines. See more of K.C.’s work on her blog G-Free Foodie

Red Wine Hot Chocolate Photos by Meg van der Kruik. See more of Meg’s work on her blog This Mess Is Ours