'Tis the season for everything warm and comforting. Try our new take on a classic white hot chocolate: spiked with Bailey's red velvet liqueur.

Spiked Red Velvet Hot Chocolate

Combine 1 cup milk and white chocolate in a medium saucepan over low heat. Cook stirring frequently until chocolate has melted. Add remaining 2 cups milk and continue stirring until very hot, but not boiling. Remove from heat; set aside.

In a stand mixer fitted with a whisk attachment, beat together powdered sugar and cream cheese until light and fluffy. Add whipping cream and whip until combined.

Pour Bailey’s red velvet liqueur into hot chocolate; stir gently. Serve in 6-oz. mugs topped with cream cheese whipped cream.