Red velvet cake decided to become a drink. We fully supported this decision.
That soft cocoa flavor with the creamy, slightly tangy finish — red velvet is a whole mood, and this cocoa nails it. Rich, smooth, and just different enough from regular hot chocolate to feel like an occasion. No coffee, no caffeine, no special occasion required. Hot or iced, it's the mug that makes people ask what you're drinking.
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Tastes Like: Red velvet cake in a mug — soft cocoa, creamy sweetness, and that signature finish that makes the cake worth the fork. No frosting required, but nobody's stopping you.
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The Win: Dessert energy without the plates. Fancy at home in under two minutes.
How to Make
One packet into your mug. Add 8 oz of hot water or milk — whole milk makes the creamy notes sing and is very much worth it here. Stir until smooth. For iced: dissolve in 3 oz hot liquid first, add 3 oz cold liquid, pour over ice. Whipped cream on top is the obvious move. A little cream cheese drizzle if you're feeling dramatic — no judgment.
Pour. Stir. Feel like you made something.
Ingredients & Nutrition
Ingredients: Sugar, Nondairy Creamer (Coconut Oil, Corn Syrup Solids, Sodium Caseinate (a milk derivative), Sugar, Dipotassium Phosphate, Silicon Dioxide, Propylene Glycol Esters of Fatty Acids, Mono and Diglycerides, Salt, Soy Lecithin, Carrageenan, Artificial Color and Flavor), Maltodextrin, Buttermilk, Nonfat Dry Milk, Natural and Artificial Flavors, Cocoa (Processed with Alkali), Red Lake #40 Color, Xanthan Gum
Serving Size: 30g (1 packet)
Servings Per Container: 1
Calories: 140
Total Fat: 7g | Saturated Fat: 6g | Sodium: 70mg | Total Carbs: 21g | Sugars: 15g (includes 8g Added Sugars) | Protein: 2g | Iron: 0.36mg
*Contains: Milk and Soy. Manufactured in a facility that also processes tree nuts, soy, and dairy.
FAQ
Does this have coffee or caffeine?
No coffee, no caffeine. This is a straight cocoa — great any time of day, including the part where you're done with caffeine entirely.
Does it actually taste like red velvet cake?
It does. The soft cocoa flavor and creamy, slightly tangy finish are both there. It's not just chocolate with red coloring — the flavor profile is distinctly red velvet.
Water or milk?
Milk — especially whole milk — makes the creamy notes noticeably richer and rounds out the flavor. Water works, but milk is the better call here.
Can I make it iced?
Yes, and the color is genuinely beautiful over ice in a clear glass. Dissolve in 3 oz hot liquid first, then add 3 oz cold liquid and pour over ice. Don't skip the dissolve step.
