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Anti-Inflammatory Pink Hot Chocolate with Beetroot and Dark Chocolate Recipe

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4 from 9 reviews

A cozy and healthful Pink Hot Chocolate recipe that combines the natural sweetness of dates and the vibrant color of beets with rich dark chocolate for an anti-inflammatory beverage. This comforting drink is dairy-friendly with options for plant-based milk, and it is naturally sweetened without any added sugar.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: 2 servings
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Low Calorie

Ingredients

Liquid Ingredients

  • 2 cups milk (or any plant-based milk)

Produce

  • 3 inch beetroot piece (boiled)

Sweeteners

  • 7 dates (pitted)

Chocolate

  • 4 tbsp dark chocolate powder (70% or more, finely chopped)
  • 2 tbsp dark chocolate chips

Instructions

  1. Warm the Milk and Dates: Add milk and pitted dates into a microwave-safe bowl or cup.
  2. Microwave to Soften Dates: Microwave the mixture for 2 minutes to warm the milk and soften the dates.
  3. Blend Ingredients: Transfer the warm milk and date mixture to a blender.
  4. Add Cocoa Powder and Blend: Add the dark chocolate powder and blend until smooth to create a rich chocolate base.
  5. Add Beets and More Milk: Add boiled beetroot and additional milk, then blend again until the mixture is smooth and evenly colored.
  6. Strain the Mixture: Pour the blended mixture through a sieve into a medium-sized saucepan to remove any pulp, ensuring a silky texture.
  7. Heat the Mixture: Place the saucepan on medium-low heat and cook the pink hot chocolate for 2-3 minutes, stirring occasionally.
  8. Melt Chocolate Chips: Add dark chocolate chips to the saucepan and whisk continuously until melted completely and mixture thickens slightly.
  9. Simmer to Thicken: Boil the mixture gently for 3-4 minutes, stirring often until it reaches a creamy consistency.
  10. Serve Warm: Turn off the heat and pour the hot chocolate into mugs. Enjoy immediately while warm and comforting.

Notes

  • This recipe uses natural sweetness from dates, so no additional sugar is needed.
  • You can substitute any plant-based milk such as almond, oat, or soy milk for a dairy-free option.
  • Boil the beetroot until tender before blending for best color and flavor.
  • Straining the mixture removes beet pulp for a smoother texture but can be skipped if preferred more rustic.
  • Adjust chocolate intensity by using more or less dark chocolate powder or chips based on taste.
  • Keep the heat medium-low to prevent scorching the milk and chocolate.

Find it online: https://cheftinaskitchen.com/anti-inflammatory-pink-hot-chocolate-with-beetroot-and-dark-chocolate-recipe/