This homemade hot cocoa recipe is winter comfort with a glow-up. Earthy-sweet beets blend into dark chocolate and oat milk, creating a naturally ruby-red mug that gives classic red velvet hot chocolate an elegant upgrade with no artificial dyes. It’s rich, silky and quietly nostalgic, like something you’d sip fireside in fuzzy socks, coconut whipped cream drifting on top like fresh snow.
Sweet Beet Red Velvet Hot Chocolate (Vegan)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Calories 407 kcal
Ingredients
- 3/4 cup canned sliced beets drained, juice reserved
- 4 tsp. beet powder
- 1-1/2 cups oat milk
- 3/4 cup chopped dark chocolate
- 1 Tbsp. maple syrup or to taste
- 1 tsp. vanilla bean paste
- Pinch fine sea salt
Optional toppings
Instructions
-
In food processor, purée sliced beets, beet powder and 2-3 tablespoons reserved beet juice until very smooth. Set aside.
-
In medium saucepan over low heat, warm oat milk until steaming. Add chopped dark chocolate and whisk until completely melted. Add beet purée, whisking gently until warmed through.
-
Remove from heat. Whisk in maple syrup, vanilla bean paste and fine sea salt.
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Pour into mugs. Top as desired. Serve immediately.
Recipe Notes
Gather your goodies (and more sprinkles of joy) from Vitacost.
Nutrition Facts
Sweet Beet Red Velvet Hot Chocolate (Vegan)
Amount Per Serving
Calories 407
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g70%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 13mg4%
Sodium 115mg5%
Potassium 466mg13%
Carbohydrates 42g14%
Fiber 6g24%
Sugar 26g29%
Protein 5g10%
Vitamin A 230IU5%
Vitamin C 1mg1%
Calcium 120mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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