I've been keeping this thought at the rear of my head and realized I needed to imitate the formula and offer it when Valentine's Day would be drawing nearer.
This formula is too solid, made with genuine, entire nourishments fixings. You will have a hard time believing how great it is for you – I swear it poses a flavor like a genuine treat. The flavor of beets is exceptionally unpretentious, and works flawlessly with the chocolate season. Try not to tell your children you're sneaking veggies into their hot cocoa. They won't know and will adore the exquisite shading!
You'll need to utilize crude cacao powder here for a limit of medical advantages – cacao is an absolute superfood, stacked with cell reinforcements, magnesium, iron, calcium, and mind-set boosting properties. The beets loan this remedy its lovely pink shading, while at the same time being a genuine liver-adoring, detoxifying nourishment. Normally improved with dates, there's no additional sugar in there, and only a touch of cinnamon and vanilla for additional flavor.
I like to serve it with coconut whipped cream to make it additional unique, and polish it off with dull chocolate shavings. Attempt this superfood pink hot cocoa for yourself and you'll never need to drink ordinary hot cocoa again.
- 2 cups plant-based milk almond, cashew, coconut, etc. - I used homemade cashew milk
- 1/2 medium beet cooked and grated (about 1/4 cup packed)
- 3 tbsp raw cacao powder
- 3-6 soft dates depending on their size and desired sweetness, pitted and roughly chopped
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Small pinch fine grain sea salt
- COCONUT WHIPPED CREAM (OPTIONAL)
- 1 can full-fat coconut milk refrigerated at least 3 hours and up to 1 day (Thai Kitchen works best for this)
- 1 tsp vanilla extract
- A touch of maple syrup if desired optional
- Shaved dark chocolate
- FOR THE HOT CHOCOLATE
- Place the milk, grated beet, cacao powder, dates, vanilla, and cinnamon in a high-speed blender and blend until completely smooth. Taste for sweetness and add more dates if needed. If beets are not completely processed, strain through a fine-mesh sieve.
- Transfer to a small saucepan and gently warm over low-medium heat, whisking frequently.
- Once warm, remove from heat and pour into 2 cups. Top with a spoonful of coconut cream and chocolate shavings.
- FOR THE COCONUT WHIPPED CREAM (OPTIONAL)
- Without shaking it, remove the can of coconut milk from the refrigerator. Open it, scrape the thick cream layer at the top and place it into a bowl. Keep the coconut water for another use (I use it in smoothies). Add vanilla and maple syrup to the coconut cream and whip with a hand mixer until fluffy, about 2 minutes. Taste for sweetness, adding more maple syrup if desired.
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