This Red Velvet Latte is like a cozy hug in a mug. It’s creamy, sweet, and has that little cocoa twist that makes it feel a bit fancy.
You get that deep red color with a smooth finish, and it’s honestly perfect when you want something warm but not plain. Think of it as a hot chocolate–coffee hybrid, but better.
Why I Love This Recipe
There’s something so comforting about this drink. I first had one at a little café downtown, and it felt like the perfect mix of indulgent and homey. I went home and tried to make my own, and this version hits every note.
- The color is beautiful—bright red with a chocolatey depth
- It’s smooth and creamy without being too sweet
- Easy to make with things you already have
- Great for cozy days, coffee breaks, or impressing someone without trying too hard
What You’ll Need
- 1 cup milk (whole or your favorite non-dairy)
- ½ cup brewed coffee (strong)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 tablespoon red food coloring
- Whipped cream (optional for topping)
- Cocoa powder (optional for dusting)
Servings & Time
Servings: 1
Cook Time: 10 minutes
Recipe & Instructions
Step 1: Warm the Milk
In a small saucepan, pour in 1 cup milk. Heat it over medium heat until it’s hot but not boiling.
Ultra close-up of 1 cup milk warming in a small saucepan, bubbles just starting to form around the edges but not boiling, soft steam rising, saucepan centered, on a modern stainless steel gas stove, a straight 90-degree top-down shot with no tilt, captured directly overhead
Step 2: Add Cocoa & Sugar
Whisk in 2 tablespoons cocoa powder and 2 tablespoons sugar. Keep whisking until smooth and fully mixed.
Step 3: Stir in Coffee & Color
Pour in ½ cup strong brewed coffee, ½ teaspoon vanilla, and 1 tablespoon red food coloring. Stir until combined and the color is even.
Step 4: Serve & Top
Pour the latte into your favorite mug. Add whipped cream on top and a light dusting of cocoa powder, if you like.
Pro Tips
- Use a milk frother if you want it extra foamy—game changer
- Adjust sugar to your taste—go less sweet or add a splash of sweetened creamer instead
- Don’t skip the vanilla—it rounds out the flavor
- Use gel food coloring for a richer red without thinning the drink
- You can make this decaf by using decaf coffee or espresso
Tools Needed
- Small saucepan
- Whisk
- Measuring spoons and cups
- Mug or heat-safe glass
- Spoon or milk frother (optional)
Substitutions & Variations
- Milk: Use almond, oat, soy, or coconut milk
- Sweetener: Try maple syrup or honey instead of sugar
- Coffee: Sub espresso or instant coffee mixed with water
- No Coffee: Replace coffee with more milk to make a red velvet hot chocolate
- Toppings: Marshmallows, chocolate chips, or a drizzle of chocolate syrup
Make Ahead Tips
You can mix the cocoa, sugar, vanilla, and food coloring into a paste and keep it in the fridge. Just heat milk and coffee, then stir in the mix when you’re ready to serve.
Macros (Approximate)
- Calories: 210
- Protein: 6g
- Fat: 8g
- Carbs: 30g
- Sugar: 24g
Why This Recipe Works (Quick Science)
- The cocoa powder adds richness and balances the sweetness
- Red food coloring gives it that signature color without flavor change
- Coffee brings depth, making it taste like a latte, not just hot chocolate
- Milk proteins froth up, giving it that café-style texture when whisked or frothed
Common Mistakes
- Boiling the milk: It can scorch or overflow. Keep it at a gentle heat.
- Not whisking enough: You need to mix well or you’ll get cocoa clumps.
- Too much food coloring: A little goes a long way.
- Using weak coffee: Go bold or the coffee flavor gets lost.
- Skipping toppings: Whipped cream makes it feel finished.
What to Serve With
- A slice of banana bread
- Chocolate chip cookies
- Simple buttered toast
- A fresh fruit bowl
- Muffins or scones
FAQ
Can I make this iced?
Yes! Let it cool, pour over ice, and skip the whipped cream or use cold foam.
Can I make this vegan?
Definitely—use plant milk and plant-based whipped topping.
How strong is the coffee flavor?
Mild but present—more of a hint. Use espresso for a bolder kick.
Can I use beet juice instead of food coloring?
Yes, though it may slightly change the flavor and be less vibrant.
Can I make this without cocoa?
You can, but it won’t taste like red velvet. Try just milk, vanilla, and color for a milder version.
Leftovers & Storage
If you have extra, pour it into a jar and refrigerate. Reheat gently on the stove or microwave. Best used within 2 days. Don’t add whipped cream until ready to serve.
Final Thoughts
This Red Velvet Latte is such a fun twist on your usual cup. It looks cool, tastes amazing, and takes almost no time to whip up. Try it out, and let me know how it went or if you made your own version—I’d love to hear how it turned out!
