This homemade hot cocoa recipe is winter comfort with a glow-up. Earthy-sweet beets blend into dark chocolate and oat milk, creating a naturally ruby-red mug that gives classic red velvet hot chocolate an elegant upgrade with no artificial dyes. It’s rich, silky and quietly nostalgic, like something you’d sip fireside in fuzzy socks, coconut whipped cream drifting on top like fresh snow.
Sweet Beet Red Velvet Hot Chocolate (Vegan)
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Ingredients
- 3/4 cup canned sliced beets drained, juice reserved
- 4 tsp. beet powder
- 1-1/2 cups oat milk
- 3/4 cup chopped dark chocolate
- 1 Tbsp. maple syrup or to taste
- 1 tsp. vanilla bean paste
- Pinch fine sea salt
Optional toppings
- Shaved dark chocolate
- Coconut whipped cream
Instructions
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In food processor, purée sliced beets, beet powder and 2-3 tablespoons reserved beet juice until very smooth. Set aside.
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In medium saucepan over low heat, warm oat milk until steaming. Add chopped dark chocolate and whisk until completely melted. Add beet purée, whisking gently until warmed through.
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Remove from heat. Whisk in maple syrup, vanilla bean paste and fine sea salt.
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Pour into mugs. Top as desired. Serve immediately.
Notes
Nutrition
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The post Sweet Beet Red Velvet Hot Chocolate (Vegan) first appeared on The Upside by Vitacost.com.