This red velvet hot chocolate is actually a vegan beet hot chocolate, cooked on the stove and then blended for a rich drink with a hidden vegetable. My secret for the richest hot chocolate is adding cocoa butter to the mixture, and I promise you won’t notice the beets.
I’m happy to announce that I’m now offering wellness coaching through Occasionally Eggs! As a yoga instructor living in a country where I can’t teach right now, I’ve been going bonkers trying to figure out how to reach people to help them with their health. Wellness coaching is a perfect combination of my yoga training and my experience with healthy recipe development/meal planning.
I’m most passionate about helping others with mental and physical health and have been missing it since we moved overseas. I’m offering plans both for adults and teens (not weight loss for teens, but healthy living practices). If you’ve been trying to become healthier but struggling on your own, wellness coaching is a great option.
Plus, I’m currently offering a 30% off sale for the first month of coaching until Valentines Day! So now is the perfect time to get in touch if you want to get started on a new journey toward better health. If you have any questions shoot me an email at alexandra[at]occasionallyeggs.com.
I chose Valentines Day for the sale date because of this romantic hot chocolate recipe – made with fresh beets! I shared a snap on my instagram stories a couple of weeks ago and had an awesome reaction from followers, and since these pictures have been sitting in my blog folder for a while now… red velvet hot chocolate!
This sneaks in vegetables for an even prettier and more flavourful cocoa than usual, made with lots of beautiful whole food ingredients and a million times healthier/tastier/better than store-bought. If you have cacao butter at home, it’s what really takes this drink over the edge from pretty damn tasty to oh-my-goodness fabulous. Otherwise good old melted chocolate does the trick.
If you have a high-powered blender, the beets will mix right in and you’ll have a smooth, high fibre and high vibe drink with all that beet goodness blended in. If not, and you don’t want any beet-bits, just give it a quick strain after blending to catch any pieces that might not break down fully. I don’t have a high powered blender and I had a couple of little pieces in mine, but chewing your drinks is good for you!
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- 2 cups non-dairy milk*
- 1/4 cup red beet, grated
- 2 tablespoons cacao butter
- 3 tablespoons coconut sugar
- 3 tablespoons cacao powder**
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla powder
- Tiny pinch salt
- Add the milk and grated beets to a saucepan and heat gently over medium-low until simmering. Let it simmer for five minutes to cook the beets.
- Reduce the heat to low and stir in the cacao butter until just melted. Cacao butter will burn if overheated so avoid overcooking it.
- Remove the saucepan from the heat and pour the mixture into a blender. Add the coconut sugar, cacao powder, cinnamon, vanilla, and salt. Blend until fully combined and the beets have broken down. Strain if necessary and serve hot.
• You can substitute 1/4 cup chopped dark chocolate for the cacao butter and powder. Add the chocolate when you would add the cacao butter and then omit the cacao powder.
• Blend with the centre of the lid removed (if possible) to let some steam escape.
• If you have a very powerful blender, 3-4 soft dates can be used in place of the coconut sugar.
* I use a combination of half full-fat coconut and half oat milk. Use all coconut milk if you like very rich hot chocolate.
** Raw cacao powder is a good option in this recipe because it's not being cooked, and it retains its nutritional benefits. If you don't have raw cacao just use regular cocoa powder.