Red Velvet Cake. In a Mug.
Rich cocoa, a whisper of vanilla and a hint of almond, built to taste like red velvet cake dissolved itself into your favorite mug. Creamy, a little fancy, and ready before the kettle's even done complaining.
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Tastes Like: Classic red velvet cake — cocoa, vanilla and a subtle almond note, without tasting like a candle.
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The Win: Dessert in a mug, zero oven required.
How to Make
Add 3-4 tablespoons of mix to hot water for a quick cup, or swap in milk for an extra creamy, velvety version. Whisk until smooth and fully dissolved. An 8 oz bag makes approximately 6-8 cups, depending on how rich you like it.
Whisk. Sip. Feel fancy for twelve minutes.
Ingredients & Nutrition
Ingredients: Sugar, milk powder, cocoa processed with alkali, arrowroot, pure vanilla paste (sugar, concentrated pure vanilla extract, water, vanilla beans), dextrose, Red #40, almond extract (water, alcohol (32%), and oil of bitter almond).
Serving Size: 2 Tbsp (28g)
Servings Per Container: 8
Calories: 110
Total Fat: 0g | Sodium: 25mg | Total Carbs: 24g | Sugars: 22g (includes 20g added sugars) | Protein: 2g
Contains: Milk.
FAQ
Do I need a machine?
Nope. A mug, a whisk (or a spoon with ambition) and hot water or milk are all you need.
Water or milk?
Both work. Water gives you a quick, lighter cup. Milk makes it rich and velvety — this is the one where milk really earns its place.
Does it have caffeine?
Only the trace amount naturally found in cocoa. There's no coffee in this one, so it's effectively a caffeine-free treat.
How many servings are in a bag?
An 8 oz bag makes approximately 6-8 cups at 3-4 tablespoons each. Use less mix for a lighter cup, more for an extra rich one.
Can I make this iced?
It's built to shine hot — the cocoa and vanilla come through best that way. You can try it cold over ice, but expect a thinner, less velvety texture than the hot version.
Does this contain nuts?
The only almond-related ingredient is almond extract, used for flavor in a very small amount. The label's allergen statement lists milk only.
