Pink Hot Chocolate

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

Ingredients:

2 cups milk

Kosher salt

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

 

Directions:

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

 

Slow Cooker Sunday: Pumpkin Spice White Hot Chocolate

You may be wondering why I would take the time to make hot chocolate in a slow cooker when I could easily just make it on the stove. Well, I saw a video on Instagram one day for it and thought it would be a nice treat, which it was. It was also a good excuse to use some white chocolate chips I had and to use leftover pumpkin puree I had from making Pumpkin Cannoli. All pretty good excuses in my book!

In my slow cooker I added whole milk, white chocolate chips, pumpkin puree, cinnamon sticks, vanilla extract, ground ginger and freshly grated nutmeg. Trust me, it’s worth using freshly grated nutmeg as opposed to the powder form. Ground nutmeg can sometimes leave a pungent flavor, but, using freshly grated nutmeg eliminates that. After giving all of my ingredients a good stir, I set my slow cooker to low and let it cook for 2-3 hours. For the first hour, I gave the mixture a good stir every 10 minutes to make sure the chocolate was melting and to evenly distribute all of the ingredients. As an aside, is it still right to say cook when it comes to making hot chocolate? Or, maybe I should say simmer? Hmmmm???

I enjoyed it topped with whipped cream and freshly grated nutmeg and a cinnamon stick as a garnish/stirrer. I actually used one of the cinnamon sticks that I added to the slow cooker. This is the perfect autumn warm-me-up beverage. Or, thinking ahead, an ideal complement to your Thanksgiving desserts. You could easily double or triple the recipe for a large group of people.

If you’re curious about the Pumpkin Cannoli recipe check back tomorrow!

Slow Cooker Pumpkin Spice White Hot Chocolate

Ingredients:

4 cups whole milk

1 cup white chocolate chips

1/4 cup pumpkin puree

4 cinnamon sticks, additional sticks for garnish

2 teaspoons vanilla extract

1/8 teaspoon ground ginger

1 teaspoon freshly grated nutmeg, plus more for topping

Whipped cream

Directions:

Combine the milk, chocolate chips, pumpkin, cinnamon sticks, vanilla, ginger and nutmeg in a slow cooker and stir together.

Heat on low for 2-3 hours, stirring every 10 minutes for the first hour to stir in the melted chocolate. And occasionally after that.

Serve in mugs, topped with topped whipped cream and freshly grated nutmeg. Add a cinnamon stick that can be used as a stirrer in case the pumpkin settles.