Food Recipes Pink Hot Chocolate 4.0 (32) 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. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on August 20, 2022 Print Share Share Tweet Pin Email Photo: Alison Miksch Hands On Time: 10 mins Total Time: 10 mins Yield: 2 servings 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 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. Stir until chocolate is melted, about 1 minute. Stir in beet juice. Serve warm with whipped cream and cinnamon. Print