An all-natural Pink Hot Chocolate just in time for Valentine’s Day! How you may ask, well, instead of using red or pink food coloring to get the pink hue, you use a few tablespoons of beet juice. And before you cringe your face because beets are not your favorite vegetable or something you are willing to try once or again, just know that you will not be able to taste the beet flavor whatsoever. But, if you are still intrigued by the idea of making Pink Hot Chocolate for your Valentine this week (or for yourself) but are completely against the beet juice, I will give you a few options to get the pink color that might sound more appealing.
The base of this hot chocolate is white hot chocolate. You start off by bringing milk (I used whole milk) and salt to a simmer over medium heat. Then remove it from the heat and add in grated white chocolate and vanilla extract. Grating the chocolate allows it to melt easier and quicker. Once the chocolate has melted then stir in a few tablespoons of beet juice. But, if you are not inclined to use beet juice, you could substitute it with cherry juice or the juice from maraschino cherries. Just be aware that either of those options could make your hot chocolate a tad bit sweeter. Now, if none of those options work for you, you could tint the hot chocolate with a few drops of either pink or red food coloring. And finally, top the hot chocolate with a healthy topping of whipped cream and then sprinkle with cinnamon. YUM!
Pink Hot Chocolate
2 cups milk
1/2 teaspoon vanilla extract
2 ounces white chocolate, grated*
2 tablespoons beet juice**
Whipped cream, for topping
Cinnamon, for topping
*I used Baker’s White Chocolate
**substitute with cherry juice, maraschino cherry juice, food coloring
In a small saucepan combine the milk and a pinch of the kosher salt and bring to a simmer over medium heat.
Remove the saucepan from heat and add in the vanilla extract and grated chocolate, stirring until the chocolate has completely melted. Stir in the beet juice.
Diving among mugs and top with whipped cream and cinnamon.
Recipe from Real Simple