INGREDIENTS

FOR THE VAMPIRE HOT CHOCOLATE
•3 cups of whole milk
•1 cup heavy cream
•1 teaspoon vanilla extract
•8 ounces white chocolate, chopped into tiny pieces
•1/2 cup mini chocolate chips
•red food coloring

FOR THE WHIPPED CREAM
•1 teaspoon vanilla extract
•1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
•1 cup heavy whipping cream

FOR SUGAR BLOOD
•1/2 cup light corn syrup
•1/2 cup water
•1 cup Dixie Crystals Extra Fine Granulated Sugar
•red gel food coloring

INSTRUCTIONS

FOR THE WHIPPED CREAM
•In the bowl of a mixer add 1 cup heavy cream, vanilla and the Dixie Crystals Extra Fine Granulated Sugar.
•Whip on medium high until stiff peaks form.

FOR THE VAMPIRE HOT CHOCOLATE
•Add the whole milk, heavy cream, vanilla, chopped white chocolate and mini chocolate chips to a medium saucepan.
•Heat over medium-low heat, stirring occasionally. Heat until the chocolate is melted and the hot chocolate starts to simmer.
•No not let it burn or boil!
•Stir in a drop or two of red food coloring.
•Pour hot chocolate into prepared mugs. Top with whipped cream.

FOR SUGAR BLOOD
•Combine water and light corn syrup into a small sauce pan. Pour in Dixie Crystals Extra Fine Granulated Sugar and stir.
•Heat on medium heat WITHOUT STIRRING until the sugar mixture reaches 300F on a candy thermometer (I've actually used a cheap meat thermometer for this before tool)
•Once it reached 300F add the food coloring and stir.
•Let it cool for just a second and then dip the rim of clean glasses into the sugar mixture.
•Dip to coat and then immediately sit it upright so the sugar blood will drip as it hardens.