Homemade Honey-Sweetened Dark Chocolate Cocoa with Pink Whipped Cream

A rich, comforting cup of dark chocolate cocoa sweetened naturally and topped with a whimsical pink whipped cream. I love how the deep chocolate flavour blends seamlessly with the gentle sweetness of honey (or maple syrup / cane sugar) and how the pink whipped cream adds that fun visual twist and a hint of subtle beet colour. It’s perfect when I want a treat that feels indulgent but still relatively simple to make.

Why You’ll Love This Recipe

I enjoy this recipe because it strikes a lovely balance between luxe and approachable. The dark cocoa powder gives it a deep, satisfying chocolate base, while the use of honey (or an alternate natural sweetener) makes it feel more wholesome. Then, topping it with the pink whipped cream — tinted naturally with beet powder — gives it a playful and aesthetically pleasing touch without resorting to artificial dyes. I also appreciate how I can customise the sweetness level, and the whole thing comes together in minutes, making it ideal for a cosy evening in.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cocoa:

• 1 tablespoon organic unsweetened cocoa powder
• 1-2 teaspoons raw honey (or pure maple syrup, or organic cane sugar)
• ¼ teaspoon organic vanilla extract
• ½ cup organic/local/grass-fed whole milk
• ¼ cup organic/local/grass-fed heavy cream

For the Pink Whipped Cream:

• 2 tablespoons heavy cream
• ¼ teaspoon beet powder
• ⅛ teaspoon organic vanilla extract
• ¼ teaspoon organic cane sugar (or sweetener of choice)

Directions

1. In a small saucepan over medium heat, I combine the whole milk and heavy cream and gently warm them (but not boil).
2. While the milk/cream warm, I whisk in the cocoa powder until smooth and no lumps remain.
3. I then add the honey (or maple syrup / cane sugar) and vanilla extract, stirring until fully dissolved and the cocoa mixture is hot and well-combined. I taste and adjust the sweetener if needed.
4. Once warmed through, I pour the cocoa into a mug and set aside.
5. For the pink whipped cream: I chill a small mixing bowl (and whisk if possible) in the fridge for a few minutes. Then I pour in the 2 tablespoons of heavy cream and begin whipping at medium speed until soft peaks form. I add the beet powder, vanilla extract and cane sugar, and continue whipping until it holds medium peaks and the colour is evenly tinted pink. (Using beet powder is a natural way to achieve pink color without artificial dyes.)
6. I gently spoon or pipe the pink whipped cream on top of the hot cocoa, and serve immediately. Optional: I might garnish with a dusting of extra cocoa powder or a few chocolate shavings for added flair.

Servings and Timing

This recipe makes 1 generous mug.
The preparation time is approximately 5-7 minutes: ~3-4 minutes to warm and whisk the cocoa base, plus ~2-3 minutes to whip the cream. It’s ideal for a quick treat.

Variations

• I sometimes swap in almond milk or oat milk for the whole milk if I want a lighter version (though the texture will be slightly different).
• For extra richness, I might increase the heavy cream portion in the cocoa to ⅓ cup and reduce the milk to ½ cup.
• For a vegan adaptation, I use a cocoa powder and non-dairy milk/cream alternative, and a maple syrup or cane sugar sweetener.
• I might flavour the whipped cream with a hint of almond extract instead of vanilla for a different twist.
• If I want a deeper chocolate flavour, I may add 1 ounce of chopped dark chocolate to the warm milk/cream and whisk until melted before serving.

Storage/Reheating

Since this is best enjoyed immediately, there’s no long-term storage recommended. But if I have leftover cocoa, I cover the mug and keep it in the fridge for up to 24 hours, then gently re-warm on the stove over low heat, stirring occasionally (adding a splash of milk if it thickened). The whipped cream is best made fresh; if I have leftover whipped cream, I refrigerate it and use within a day, re-whipping briefly if needed.

FAQs

How does the beet powder affect flavour?

I find that using a small amount of beet powder (¼ teaspoon in this case) gives a lovely pink tint without imparting a strong beet flavour. Recipes for natural pink coloring using beet powder note minimal impact on taste.

Can I use fresh beet juice instead of beet powder?

Yes — though beet powder is convenient and concentrated. If using fresh beet juice, you’ll want a very small amount (e.g., ½-1 teaspoon) to avoid altering the cream’s texture or flavour. Also ensure it’s thoroughly chilled and the cream bowl is cold.

What if I don’t have heavy cream for the whipped cream?

You can use chilled whipping cream instead of heavy cream (they are often interchangeable). Make sure the cream and bowl are well chilled to achieve good volume when whipping.

Can I sweeten the cocoa differently if I’m low on honey?

Absolutely — the recipe allows switching to pure maple syrup or organic cane sugar. Adjust within the 1-2 teaspoon range (or to taste) to suit your preference.

Is this drink suitable if I want a lower-sugar version?

Yes — I might use 1 teaspoon of sweetener instead of 2, and use unsweetened cocoa. Also, using less heavy cream and more milk keeps the drink lighter.

Can I make a larger batch for multiple servings?

Yes — you can multiply the cocoa base by the number of servings needed (e.g., 4× for four mugs). The whipped cream, however, is best made fresh just before serving.

How do I get a really smooth cocoa without lumps?

It helps to sift the cocoa powder or whisk it into a small amount of warm milk/cream first to make a paste, then gradually stir in the remainder of the liquid. Using a small whisk and consistent stirring helps.

Can I add flavourings like cinnamon or chilli?

Definitely — for a Mexican-style twist I sometimes add ⅛ teaspoon ground chilli or cayenne pepper, and for warming spice I might add ¼ teaspoon ground cinnamon during the whisking of the cocoa base.

Is there an alternative to beet powder for colouring the whipped cream pink?

Yes — other natural alternatives include a small amount of freeze-dried strawberry powder or raspberry powder, though you’ll want minimal quantity so they don’t change texture. Beet powder remains one of the easiest natural options.

Conclusion

Making this Homemade Honey-Sweetened Dark Chocolate Cocoa with Pink Whipped Cream is one of those small rituals I take pleasure in when I want a little extra indulgence. The cocoa base offers that luxurious chocolate comfort, and the lightly tinted whipped cream adds both visual charm and mild sweetness. Whether I’m winding down after a busy day or treating a guest, it’s a simple yet elevated drink that feels special.

Print