Keto Red Wine Hot Chocolate is epitome of a great spiked winter beverage. Dark, rich, and sweet — with a little kick in the back of your throat from the alcohol in the wine. It’s also a recipe that almost didn’t happen. Originally, I judged it as too gimmicky and therefore unlikely to be good despite its considerable social media curb appeal. It’s sort of hard to argue with the intrinsic draw of chocolate and wine.
I try to keep a clear theme in my recipes. In other words, something has to be in charge. I like peanut butter and I like pickles, but I don’t necessarily want to put them together. A incompatible combination can make each ingredient in a recipe worse rather than greater than the sum of its parts.
I hope that it comes across in my posts that first and foremost, I intend for my recipes to be made and shared with friends and family. Sometimes that comes at the cost of eschewing posts that are gratuitous clickbait. I’m an eater, a cook, and lover of family meals. That is what shapes what I share, not trendy ingredients or keywords.
This post did have a few things going for it. First of all, my wife loves both chocolate and wine and lobbied for Keto Red Wine Hot Chocolate from the start. Who am I to argue with enhanced domestic tranquility? It also was easy, fast, and utilized my pantry without the need for extra shopping. You may call that lazy, but I have two little boys at home. I call it efficient.
I use high fat content coconut milk a lot in desserts that would normally call for dairy. I really don’t have anything against dairy, but it stems mostly from a distaste for food waste. I am usually using it as a swap for heavy cream. It’s expensive and I almost always never use it all before it goes bad and I have to throw it out. Coconut milk is shelf stable and I also dig the tropical, floral flavor it brings, highlighting the same notes in the chocolate I often pair it with like I did in my Dark Chocolate Fudgsicles. In other words, it makes the Keto Red Wine Hot Chocolate taste far more high end than it actually is.
Along the same lines of a little flavor augmentation making something taste more “expensive”, I always add a little bit of vanilla whenever I cook with wine. I typically use box wine to cook with and save the more pricey bottled stuff for drinking. A little vanilla makes it taste more like a bottle aged wine was used and not the very young, likely non-oaked stuff that it is. I won’t tell if you don’t. Just keep an empty bottle of Cabernet on the counter and let your guests draw their own conclusions.