Heat the Dairy: In a medium saucepan, combine 2 cups of whole milk and 1 cup of heavy cream. Place over medium heat and warm without boiling for about 5 minutes.

Create the Chocolate Base: Add 1 cup of chocolate chips and 2 tablespoons of cocoa powder. Stir continuously until melted and smooth, about 3-4 minutes.

Sweeten the Mixture: Add a pinch of salt and adjust sweetness with sugar as desired, stirring until dissolved, about 1-2 minutes.

Prepare the Edible Blood: In a bowl, combine corn syrup and red food coloring, then add chocolate syrup or powdered sugar to desired thickness.

Rim the Mugs: Optionally, rim mugs with cocoa powder or red sanding sugar by dampening the edges and dipping into the sugar.

Assemble the Hot Chocolate: Pour hot chocolate into prepared mugs, leaving about an inch of space at the top, taking 2-3 minutes.

Top with Whipped Cream: Whip heavy cream with vanilla extract until soft peaks form, then pipe onto hot chocolate.

Drizzle the Edible Blood: Artfully drizzle the edible blood over whipped cream, letting some trail down the sides.