Food Recipes Pink Hot Chocolate 4.0 (32) Add your rating & review What's sweeter than regular old hot cocoa? A millennial pink version, that's what. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on December 16, 2022 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch Hands On Time: 10 mins Total Time: 10 mins Yield: 2 servings Jump to recipe To make this winter-weather-classic alternative, we start with a base of grated sweet white chocolate (which melts quickly and evenly). Add your milk of choice, and—in the spirit of love and Valentine’s Day, tint it pink. We skipped the usual red food coloring in favor of a more wholesome choice: natural beet juice. Look for it at your grocer's with other bottled juices, or use any leftover juice from a package of vacuum-packed beets. A dollop of whipped cream and a sprinkling of ground cinnamon round out the flavors nicely and make a pretty presentation. Serve with our white chocolate macadamia nut scones. Ingredients 2 cups whole milk or non-dairy milk Kosher salt ½ teaspoon pure vanilla extract 2 ounces white chocolate, grated (about ½ cup) 2 tablespoons beet juice Whipped cream, for serving Ground cinnamon, for serving Directions In a small saucepan, bring milk and a small pinch of salt to a simmer over medium heat. Remove from heat, and add vanilla extract and chocolate. Stir until chocolate is melted, about 1 minute, and then stir in beet juice. Serve warm with whipped cream and cinnamon. Rate it Print