Beets add a bright red hue and subtly-sweet depth to hot chocolate. Serve with whipped cream or marshmallows for full effect.
Ingredients
- 3 cups whole milk
- 1 medium beet, grated
- ¼ cup unsweetened cocoa powder, preferably Dutch-processed
- 4½ oz chopped bittersweet chocolate
- 1-2 tbsp sugar
- Pinch of salt
- 1 tsp vanilla extract
Preparation
- Combine the milk and the grated beet in a saucepan over medium-low heat. Warm to just under a simmer and cook, stirring frequently, for 10-15 minutes, or until the milk is stained a bright red.
- Strain the beets from the milk and discard the beets. Return the milk to the saucepan. Whisk in the cocoa powder, sugar, salt, and vanilla extract. Follow with the chocolate, whisking constantly, until the chocolate dissolves.
- Remove from the heat and serve warm.
