Red Velvet Beet Hot Chocolate

Red Velvet Beet Hot Chocolate is a decadent way to enjoy hot cocoa - with extra goodness from the beets!

This from-scratch beet hot chocolate is rich, creamy and has pureed beets! A natural version of red velvet (without the food dye), it's soooo good.

It's not every day that you eat vegetables in hot chocolate.

But then, it's not every day that you go for a full-on from-scratch decadent hot cocoa.

Beetroot and chocolate pair so nicely in cakes and other desserts, and here the beet gives a new sweetly earthy dimension to the familiar bedtime drink.

A little extra beet puree in the whipped cream topping makes it a lovely pink confection just in time for Valentine's Day.

Use your favourite chocolate: dark, milk or a mix of the two, but make sure it's a good quality one to really do this hot drink justice.

And you want to do it justice. If you're going to the (granted, minimal) effort to make a homemade hot chocolate, rather than just stirring powder into hot milk, then go big! Make it with the best ingredients. Give it love.

beet desserts

I love using beetroot in dessert recipes. Particularly in beet chocolate cake. It's getting to be as popular as carrot cake!

Beets pair beautifully with chocolate and vanilla, so it's no wonder that it's becoming post popular as a vegetable dessert.

I hope that you love this beet hot chocolate recipe. Be sure to also try these other beet desserts.

Slow Cooker Beetroot Chocolate Cake with Beetroot Vanilla Topping

Chocolate Beetroot Cake

Beet Cookies with Dark Chocolate Chunks

Vanilla Beet Freakshake

get the beet hot chocolate recipe

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Red Velvet Beet Hot Chocolate

Kate Hackworthy | Veggie Desserts

Red Velvet Beet Hot Chocolate is a decadent way to enjoy hot cocoa - with extra goodness from the beets!

5 from 4 votes

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Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course Drink

Cuisine American

Servings 4

Calories 340 kcal

Ingredients

 

For the hot chocolate:

• ½ cup (100g) cooked beetroot (approx 1 small beet)
• 2 cups (500ml) milk (or non-dairy milk)
• 3 ½ oz (100g) good quality dark or milk chocolate grated
• small pinch of salt

For the whipped topping:

• ½ cup (150ml) double cream / heavy cream (or whipped coconut cream)
• ½ teaspoon vanilla extract
• 1 tablespoon beetroot puree reserved from above
• ½ tablespoon granulated sugar

Instructions

 

For the hot chocolate:

• Puree the beetroot until smooth and set aside.
• Heat half of the milk in a saucepan over a medium heat until warm. Add the grated chocolate and whisk until melted and smooth. Add the remaining milk, beetroot puree (reserving 1 tablespoon for the whipped topping) and salt, whisking to combine. Heat until hot but not boiling and serve topped with whipped cream.

For the whipped topping:

• Beat the cream with an electric mixer until it thickens. Add the remaining ingredients and beat until stiff. Refrigerate until ready to use.

Nutrition

Calories: 340kcalCarbohydrates: 21gProtein: 7gFat: 26gSaturated Fat: 15gCholesterol: 54mgSodium: 82mgPotassium: 416mgFiber: 3gSugar: 15gVitamin A: 635IUVitamin C: 1mgCalcium: 178mgIron: 3mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.