• Heat the milk over medium heat in a heavy bottom saucepan.
• Whisk in cocoa powder and chocolate chips and stir until melted and smooth.
• Remove from heat and add vanilla.
• Now add the red food coloring until you get to your desired color. I added 2 tsp until I got a dark red.
• Pour into two mugs and top with cream cheese whipped cream.
• Serve hot.

For the whipped cream:

• Place your bowl and mixer attachment in the freezer for 10 minutes.
• Remove from freezer and add cubed cream cheese and powdered sugar to the mixer bowl of a stand mixer.
• Mix on medium heat until creamed and fluffy, about 2-3 minutes.
• Add cold heavy cream and vanilla and continue to mix until stiff peaks form.
• Store in a covered container in the refrigerator until ready to top your hot chocolate.