Pink Hot Chocolate


What's sweeter than regular old hot cocoa? A millennial pink version, that's what.

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

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.


  • 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. 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.

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

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