Pour 2 cups whole milk and 1 cup heavy cream into a medium saucepan.

Set over medium-low heat and warm until steaming with tiny bubbles around the edges, 3–5 minutes.

Do not boil—you want gentle heat so everything stays silky.

Pro Tip: Give the pot a quick whisk every minute to prevent a skin from forming.

In a small bowl, add 2 tablespoons cocoa powder.

Ladle in 2–3 tablespoons of the hot milk mixture and stir into a thick, lump-free paste.

Scrape this paste back into the saucepan and whisk until fully combined.

Add 2 tablespoons sugar and whisk again to dissolve.

Pro Tip: Whisk continuously as you add the cocoa paste so it disperses evenly (no clumps!).

Lower heat to low.

Add ½ cup white chocolate chips to the saucepan.

Stir slowly and constantly until the chocolate is fully melted and the mixture looks glossy and smooth, about 2–3 minutes.

If the chips resist melting, take the pot off the heat for 1–2 minutes, then continue stirring—the residual heat will finish the job.

Pro Tip: Keep the heat low; white chocolate scorches easily and can turn grainy if overheated.

Remove the saucepan from heat.

Whisk in 1 teaspoon vanilla extract.

Add red food coloring a little at a time (start with ½–1 teaspoon, then adjust) until you reach your perfect red.

Pro Tip: Add color off heat for the brightest, most even tone.

Taste and add a touch more sugar if you prefer it sweeter.

If it’s thicker than you like, splash in a bit more milk and whisk.

For a barista-style finish, whisk vigorously or use a milk frother for 10–20 seconds to create light foam on top.

Ladle the hot chocolate into warmed mugs (rinse with hot water first to keep it hot longer).

Top with a generous swirl of whipped cream.

Finish with chocolate shavings or sprinkles for a festive look.

Serve immediately and enjoy every velvety sip.