Because who doesn’t need blood-red hot chocolate?

Seasonal as hell.




10 responses to this post.

  1. Posted by Riesie on December 10, 2011 at 1:27 pm

    Ranks right up there with red velvet chocolate cake. Never understood that one, either.


    • Posted by geologywoman on December 10, 2011 at 11:56 pm

      I have read that it evolved from using beets to sweeten the cakes because of rationing during WWII.


      • In the US South, it evolved from using unprocessed cocoa powder (ours today is all Dutch-processed or something like that) and the vinegar in the recipe acted with some chemical in the cocoa, turning the batter red.


  2. Well, this one I can see the sheer grue of it all being of interest.
    I’m not sure about how to make a red velvet cupcake sinister.
    But perhaps an expert could manage it.


  3. I forgot to comment on the hot chocolate mix, which looks totally fun.


  4. Uh…….

    This cold be cool if sipped and then allowed to dribble out of one’s mouth just prior to sitting in the dentist’s chair.

    Other than that, I’m not dure. Need to think abou it.

    ::runs home trying not to think about it::


  5. Oh, phooey. Typo: “cold” should be “could.”


  6. Thanks for the link. They have the hot chocolate for my daughter’s college. Thinking it will make great little Xmas presents.


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