So I posted a picture on Instagram and asked people what they thought of Red Velvet Chocolate Milk.  Based on the picture I posted (darn my love of filters) , 99.99999% of them said NO.  No.  Not ever.  Just… no.

Based on that awesome response you would think that I would scrap the recipe huh?

Red Velvet Chocolate Milk
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I just couldn’t.  It was too fun and the kids were totally enthralled by it and it was a special occasion and I promise I will only make it once a year and never ever make anything with red food coloring in it ever again.

That last part is a lie.  #justsayin

Red Velvet Chocolate Milk

You can see that this is more pink than red, and I am ok with that in this case.  Since the red color is achieved primarily through the gel food coloring, I think it’s ok to skimp.

Red Velvet Chocolate Milk

Red Velvet Chocolate Milk

Prep Time 5 minutes
Total Time 5 minutes
A fancier version of chocolate milk, this pinker version is delicious and pretty!


  • 1 cup milk
  • 1 tablespoon confectioners' sugar
  • 2 teaspoons unsweetened cocoa powder
  • ¼ teaspoon apple cider vinegar, optional
  • 3 drops liquid red food coloring


  • Place all ingredients in a blender and mix for about 1 minute.
  • Serve immediately.
  • The cocoa will start to separate from the milk right away, so I do not recommend storing it. If you do chose to prepare ahead of time, just put in the blender for 15 seconds prior to serving.

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Red Velvet Chocolate Milk

With the addition of the vinegar, I think this really does taste like red velvet.  You can, of course, leave it out! And if you wanted to make it healthier you could use all-natural food coloring.  Switching out the ingredients for all organic would be even better.

How to Make a Red Velvet Milkshake

Simply add a scoop of vanilla ice cream to get this drink in milkshake form.

My BEST Homemade Chocolate Milk is always a good way to go if you like traditional yumminess. 🙂

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I think adding some xanthum gum into the powder will keep the mix emulsified with milk, and powdered food coloring woukd be good for a more saturated color.

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