Hot beverages somehow double the romance of cold weather. Sitting outside in our front porch, warm inside jackets and shawls, on a foggy winter night with fingers comfortably hugging the mug of steaming chocolate – completes the winter fun for my family. Not just any hot chocolate but red velvet hot chocolate.

Yes, red velvet is our favourite flavour for chocolate anything, from cakes and cookies to hot cocoa. It’s rich, creamy smooth, delicious and gorgeously coloured! But the wonderful thing is that the heartwarming colour doesn’t come from artificial food colour in any of our red velvet foods, we always get the lush magenta colour from beetroot juice or puree. 

You must be wondering how must beetroot taste in hot chocolate. It doesn’t overpower the drink at all, in fact it lends it a certain depth of flavour and the puree makes the drink creamier and thicker. So while my family enjoys each comforting sip of this red velvet hot chocolate, I feel good knowing they are drinking something delicious and nutritious. 

While heating and stirring everything together, keep tasting for the right balance of flavour from honey, chocolate and beets to suit your own taste. We don’t drink very sweet hot chocolate, you might find my version heavier on chocolate and less sweet for your tastebuds.


4+1/2 cups milk

1 medium beetroot

6 tablespoons cocoa

1/2 cup dark chocolate chips or chopped chocolate bar

4 tablespoons honey or to taste

1/4 teaspoon salt

Cream or whipped cream or coconut cream or marshmallow for topping (optional)

This Is What You Do:

Wrap the beetroot in a foil. Roast in a preheated oven at 175 degrees for 40-45 minutes. 

When the beetroot is done, peel away the skin while it is still warm. 

Add beetroot with 1/2 cup milk to the blender/food processor. Make smooth puree. 

Pass through a sieve. 

Pour milk into a pan. Bring to a boil over medium heat.

Reduce heat to a simmer. Add cocoa and stir till blended. 

Add vanilla, honey, salt and chocolate chips and stir till the chocolate is melted. 

Add in beetroot puree, one teaspoon at a time, to achieve the red colour you desire without overpowering the taste of hot chocolate. 

Pour into cups. Top with cream, whipped cream, coconut cream or marshmallows if desired. 

Serve hot or warm.

Serves 4


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