1 tbsp organic unsweetened cocoa powder

1–2 tsp raw honey (or pure maple syrup, or organic cane sugar)

1/4 tsp organic vanilla extract

1/2 cup organic whole milk

1/4 cup organic heavy cream

2 tbsp heavy cream (for whipped cream)

1/4 tsp beet powder

1/8 tsp organic vanilla extract

1/4 tsp organic cane sugar (or sweetener of choice)

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In a small saucepan over medium heat, warm the milk and heavy cream until hot but not boiling.
Whisk in cocoa powder until smooth and no lumps remain.
Add honey (or alternate sweetener) and vanilla extract, stirring until dissolved and well combined. Taste and adjust sweetness if needed.
Pour the hot cocoa into a mug and set aside.
For the pink whipped cream: Chill a small bowl and whisk. Add 2 tbsp heavy cream and whip until soft peaks form. Add beet powder, vanilla extract, and sugar, and continue whipping until medium peaks form and the color is evenly pink.
Spoon or pipe the pink whipped cream on top of the cocoa. Optionally, garnish with cocoa powder or chocolate shavings. Serve immediately.

Sift cocoa powder or whisk it into a small amount of milk first for a smoother drink.

Adjust honey or sweetener to taste.

Use beet powder sparingly for natural pink color without altering flavor.

For a vegan version, use non-dairy milk and cream, and maple syrup as sweetener.

Best served immediately; reheat cocoa gently if stored overnight.