Description
A unique and delicious hot chocolate recipe featuring the earthy sweetness of beets, creating a comforting and surprisingly delightful drink.
Ingredients
Scale
- 2 medium beets, peeled and chopped
- 1 tablespoon olive oil
- 1/4 cup water
- 4 cups milk (dairy or non-dairy, I prefer oat milk!)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar (or maple syrup, honey, or your favorite sweetener to taste)
- 1/4 cup beet puree (from above)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Optional: 1/4 cup chopped dark chocolate (for extra richness)
- Whipped cream
- Chocolate shavings
- Beetroot powder
- Mini marshmallows
Instructions
- Preheat your oven to 400°F (200°C). Toss the peeled and chopped beets with olive oil and a pinch of salt and pepper. Spread them out in a single layer on a baking sheet.
- Roast the beets for about 30-40 minutes, or until they are easily pierced with a fork.
- Once the beets are cool enough to handle, transfer them to a blender or food processor. Add 1/4 cup of water and blend until completely smooth. You may need to add a little more water if the puree is too thick.
- For an extra smooth puree, you can strain it through a fine-mesh sieve.
- In a medium saucepan, whisk together the milk, cocoa powder, sugar (or your chosen sweetener), beet puree, vanilla extract, cinnamon, and salt. If you’re using chopped dark chocolate, add it now as well.
- Place the saucepan over medium heat and stir constantly.
- Heat the mixture until it is steaming and just beginning to simmer. Do not let it boil! The ideal temperature is around 160-170°F (71-77°C).
- Once the hot chocolate is heated through, remove it from the heat and whisk vigorously for about a minute.
- Taste the hot chocolate and adjust the sweetness or spices to your liking.
- Pour the hot chocolate into mugs and garnish as desired.
Notes
- Spice it Up: Experiment with different spices like nutmeg, cardamom, or cayenne pepper.
- Make it Vegan: Use non-dairy milk and dairy-free chocolate.
- Add a Shot of Coffee: For a mocha twist, add espresso.
- Use Different Types of Chocolate: Experiment with milk or white chocolate.
- Make it Ahead: Prepare the beet puree in advance.
- Infuse the Milk: Infuse the milk with spices or herbs before making the hot chocolate.
- Get Creative with Garnishes: Use sprinkles, edible glitter, or caramel sauce.
- Adjust the Beet Flavor: Start with a smaller amount of beet puree.
- Use Roasted Beetroot Powder: For a more intense beetroot flavor and vibrant color, you can add a teaspoon of roasted beetroot powder to the hot chocolate mixture.
- Make it a Cocktail: For an adult version, add a shot of your favorite liqueur, such as rum, vodka, or Irish cream.
- Hot chocolate is too thick: Add a little more milk until you reach your desired consistency.
- Hot chocolate is too thin: Simmer the hot chocolate for a few more minutes to allow it to thicken slightly.
- Hot chocolate is not sweet enough: Add more sugar or your chosen sweetener to taste.
- Hot chocolate is too bitter: Add a pinch of salt or a small amount of sweetener to balance the bitterness.
- Hot chocolate has lumps: Whisk vigorously or use an immersion blender to smooth out any lumps. Make sure the cocoa powder is fully incorporated before heating.
- Prep Time: 10 minutes
- Cook Time: 45 minutes