This hot chocolate naturally has a complex, not too sweet flavor, thanks to the dark chocolate and cream cheese. If you'd like a sweeter hot chocolate (or a brighter red color) you can substitute milk chocolate for some or all of the dark chocolate, or replace some of the dark chocolate with white chocolate. This recipe yields about 3 cups.
Place the milk and cream cheese in a blender and blend them together until smooth. (If you have a stick blender, you can just place them in a saucepan and blend them together right in the pan.)
Pour the milk-cream cheese mixture into a medium saucepan, and add the chocolate, vanilla, brown sugar, and salt. Place over medium heat and warm the milk, whisking occasionally, until the chocolate is completely melted and your mixture is smooth. Whisk in the red food coloring, adding more until you get a color you like. Serve hot!
Red Velvet Hot Chocolate can be made several days in advance and kept in the refrigerator until ready to use. Reheat in the microwave or in a saucepan on the stove.