This sneaks in vegetables for an even prettier and more flavourful cocoa than usual, made with lots of lovely 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 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!
If you make this Beet Hot Chocolate or any other drinks recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Red Velvet Hot Chocolate
- 2 cups non-dairy milk*
- ¼ cup red beet grated
- 2 tablespoons cacao butter
- 3 tablespoons coconut sugar
- 3 tablespoons cacao powder**
- ½ teaspoon cinnamon
- ¼ 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.
• 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.