Ingredients
Hot Chocolate Base
- 4 cups whole milk
- 2 tbsp honey
- 1/2 tsp salt
Flavoring and Garnish
- 9 ounces white chocolate chips
- 2 tbsp beet powder
- 1/2 tsp fresh nutmeg (optional)
- 1 tbsp vanilla extract (optional)
Instructions
- Heat the milk mixture: In a saucepan over low heat, combine 4 cups whole milk, 2 tablespoons honey, and 1/2 teaspoon salt. Warm the mixture, whisking constantly to prevent scorching, until it just begins to simmer.
- Add white chocolate and beet powder: Remove the saucepan from the heat. Stir in 9 ounces of white chocolate chips and 2 tablespoons beet powder. Let the mixture sit for 20–30 seconds to allow the chocolate chips to soften.
- Whisk until creamy: After the chips have softened, whisk the mixture vigorously until it becomes smooth, creamy, and well combined with the beet powder, achieving a lovely pink color.
- Add vanilla and nutmeg: Stir in 1 tablespoon vanilla extract and, if using, 1/2 teaspoon freshly grated nutmeg. Whisk again to thoroughly incorporate the flavors.
- Serve: Pour the hot pink chocolate evenly into 6 mugs, garnish with marshmallows if desired, and serve immediately while warm and comforting.
Notes
- Beet powder adds natural color and subtle earthiness; adjust amount to your preferred intensity.
- Fresh nutmeg enhances the flavor, but you can omit if unavailable.
- For a vegan version, substitute whole milk with plant-based milk and use vegan white chocolate chips.
- Whisking constantly while heating the milk prevents it from scorching and ensures a smooth texture.
- Serve immediately for the best taste and consistency as the chocolate may thicken upon standing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
