Pink Hot Chocolate


What's sweeter than regular old hot cocoa? A millennial pink version, that's what. Skip the food coloring and get a rosy hue from natural beet juice. The base is made with grated sweet white chocolate which melts quickly and evenly. Use your milk of choice, and in the spirit of love and Valentine’s Day tint it pink with a splash of beet juice. Look for it with the other bottled juices or use any leftover juice from a package of vacuum-packed beets. A dollop of whipped cream and sprinkling of ground cinnamon round out the flavors nicely.

Pink Hot Chocolate
Photo: Alison Miksch
Hands On Time:
10 mins
Total Time:
10 mins
2 servings


  • 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


  1. Bring milk and a small pinch of salt to a simmer in a small saucepan over medium heat. Remove from heat and add vanilla extract and chocolate.

  2. Stir until chocolate is melted, about 1 minute. Stir in beet juice. Serve warm with whipped cream and cinnamon.

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