Red Velvet Hot Chocolate |

Red Velvet Hot Chocolate

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. 

Course Dessert, Drinks
Cuisine Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people


  • 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


  1. 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.
  2. Reduce the heat to low and stir in the cacao butter until just melted. Cacao butter will burn if overheated so avoid overcooking it.
  3. 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.