Beverages
This beet hot chocolate recipe transforms a classic comfort drink into a vibrant, earthy elixir with hidden nutrition. Roasted beets deepen the chocolate's richness while adding natural sweetness and a subtle earthiness that pairs beautifully with cocoa.
The process is simple: roast, blend, and heat, resulting in a velvety drink that looks as striking as it tastes.
What makes this recipe special is its clever use of beets—roasting them first intensifies their natural sweetness and mellows their earthy flavor, ensuring the drink remains smooth and indulgent. No one will guess there are vegetables in this decadent treat.
The result is a rich, velvety hot chocolate with a deep red hue that’s perfect for cozy evenings or festive gatherings.
This version is naturally vegan and packed with antioxidants from the beets, making it a guilt-free indulgence. The roasted beet purée blends seamlessly into the cocoa mixture, creating a drink that’s creamy, slightly tangy, and deeply satisfying.
Garnish with whipped coconut cream or a sprinkle of cinnamon for an extra touch of elegance.
Whether you're serving it as a dessert after dinner or a comforting bedtime treat, this beet hot chocolate delivers on both flavor and nutrition. Let’s make it—your taste buds (and health) will thank you.
Ingredients for beet hot chocolate
Roasted beets, rich cocoa, and velvety coconut milk—this hot chocolate hides veggies while packing serious flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Beets 🍠 | 2 whole | Roasted with skin on |
| Unsweetened Cocoa Powder 🍫 | ½ cup | High-quality, Dutch-processed |
| Full-Fat Coconut Milk 🥥 | 13 ½ oz | Canned, full-fat preferred |
| Pure Maple Syrup 🍁 | ¼ cup | Grade A for best flavor |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Ground Cinnamon 🍃 | 1 tsp | Freshly ground preferred |
| Pinch of Salt 🧂 | ¼ tsp | Enhances all flavors |
| Coconut Oil 🫒 | 1 tbsp | For roasting beets |
| Whipped Coconut Cream 🥥 | ¼ cup | For garnish, optional |
| Cinnamon Sticks 🍃 | 2 whole | For garnish, optional |
| Filtered Water 💧 | 1 cup | For thinning if needed |
The beets are the secret weapon here. Organic beets from the store work fine, but if you can find them at a farmers market, they're sweeter. Roast them with coconut oil until fork-tender—they should be so soft they practically fall apart. Trader Joe's or Whole Foods usually have pre-washed beets, which saves time. If you're using fresh beets, scrub them well first. The skin stays on during roasting for color, but you'll peel it off after blending. Pro tip: roast them at 400°F for about 45 minutes, then let them cool before peeling. That's when they're easiest to handle.
No coconut milk? Full-fat oat milk or cashew milk works too—just add a splash more liquid since they're thinner. Running out of vanilla? Vanilla bean paste or even a pinch of ground vanilla bean gives that same depth. The cocoa powder matters—Ghirardelli or Valrhona are worth the splurge, but store-brand Dutch-processed is fine in a pinch. Need to adjust sweetness? Add more maple syrup, or balance with a pinch of salt if it's too cloying. The cinnamon is non-negotiable though—it's what ties the earthy beets to the chocolate.
This reheats beautifully—just stir in a splash of water or coconut milk if it thickens. Keeps in the fridge for 5 days if you make a big batch, but honestly, it's best fresh. For serving, chill the coconut cream for 2 hours before whipping—Trader Joe's has the best canned version, but any full-fat coconut cream works. Store leftover purée in an airtight jar with a thin layer of coconut milk on top to prevent browning. Freezes for 3 months if you want to prep ahead.
Why You'll Love This Recipe
- No Beet Stalking Needed: I peel and chop one beet while the cocoa and coconut milk heat up—no fancy prep, just 10 minutes of hands-on time. That earthy-sweet depth from the roasted beet cuts through the richness of the cocoa, and honestly? The hardest part is resisting sips while you wait.
- Earthy Chocolate Magic: The roasted beet blends into the cocoa like a secret weapon—smooth but with this unexpected depth, like a hug from a spice market. A splash of vanilla and maple syrup ties it all together into something dangerously addictive, especially when the coconut milk makes it velvety without tasting like dessert.
- Weeknight or Wind-Down: Make a big batch on Sunday—it reheats perfectly for after-school pick-me-ups or late-night coziness. Between us, this is the drink I reach for when I need comfort without the sugar crash, and the kids ask for it more than milk.
- Budget-Friendly Luxury: Cocoa powder and beets stretch this into multiple servings without breaking the bank. I’ll be real: the full-fat coconut milk makes it feel indulgent, but it’s cheaper than buying fancy hot chocolate mixes. Plus, roasting beets ahead means I’m always stocked for this.
Step-by-step instructions for earthy-red velvet hot chocolate
This isn't your average hot chocolate—we're blending roasted beets into rich cocoa for a velvety drink with hidden nutrition.
Roast the Beets Until Tender
Preheat your oven to 375°F. Wrap each of the 2 whole medium beets tightly in aluminum foil, leaving room to close completely. Place them on a baking sheet and roast for 45-50 minutes until they're fork-tender when pierced—they should feel soft all the way through without resistance. The skins will darken slightly, which is perfect for adding depth of flavor.
While they roast, here's the thing—don't skip the foil. It traps steam and prevents the beets from drying out. When they're done, let them cool completely before handling. You'll peel them easily once cooled, and the texture should be silky smooth when mashed. If they're still warm when you try to peel, you'll end up with a mess of stringy skins.
Create the Beet-Cocoa Base
Once the beets are cool enough to handle, peel off the skins and cut them into ½-inch chunks. In a blender, combine the beet chunks with the 0.5 cup unsweetened cocoa powder, 13.5 oz full-fat coconut milk, 0.25 cup pure maple syrup, 1 tsp vanilla extract, 1 tsp ground cinnamon, and 0.25 tsp pinch of salt. Blend until completely smooth—this might take 2-3 minutes of blending with occasional scraping down of the sides.
You're looking for a thick, velvety purée with no visible beet pieces. If it's too thick after blending, add 1 cup filtered water 1 tablespoon at a time until you reach a smooth, drinkable consistency. The mixture should coat the back of a spoon but still be pourable. This is your flavor foundation—don't rush the blending process or you'll end up with a grainy texture that ruins the velvet mouthfeel.
Simmer and Thicken the Mixture
Transfer the blended mixture to a medium saucepan and place it over medium-low heat. Stir in the 1 tbsp coconut oil and let the mixture heat through for 5-7 minutes, stirring constantly with a wooden spoon. You want it to reach a gentle simmer where small bubbles form around the edges but don't boil vigorously—this prevents scorching.
Continue cooking for another 3-5 minutes, stirring frequently, until the mixture thickens noticeably. It should coat the back of a spoon and leave a slight sheen on the surface. This simmering step develops the flavors and creates that luxurious, coating texture we're after. If it starts to separate or looks too thin, reduce the heat slightly and keep stirring—it'll come together.
Serve Warm with Creative Garnishes
Remove the hot chocolate from heat and let it cool for 2-3 minutes if you're serving it immediately. Ladle the warm mixture into mugs and top each serving with 1 tablespoon whipped coconut cream and a cinnamon stick for garnish. The whipped coconut cream adds a beautiful contrast in texture and a touch of sweetness that balances the earthy beet flavor.
Here's where it gets fun—serve with a sprinkle of extra cinnamon or a few dark chocolate shavings if you're feeling fancy. The contrast between the velvety drink and the cool whipped cream topping makes each sip even more satisfying. Remember, this hot chocolate tastes best when served fresh off the stove, so don't let it sit too long before enjoying—it'll thicken up as it cools.
Pro Tips For Making Beet Hot Chocolate
- Roast Beets First: Peeling raw beets is a mess—roast them whole at 400°F (200°C) for 45-60 minutes until fork-tender. The skin slides off easily, and roasting deepens their natural sweetness, which balances the cocoa’s bitterness.
- Sift the Cocoa: Clumps in unsweetened cocoa powder make your hot chocolate grainy. Give it a quick sift before whisking it into the warm coconut milk—no strainer needed, just tap the bowl’s edge to settle any lingering lumps.
- Simmer the Mixture: Low and slow wins here: heat the coconut milk, maple syrup, and vanilla to a gentle simmer (tiny bubbles, no splashing) for 5 minutes. This lets the flavors meld instead of scorching—especially important when beets are involved.
- Strain for Smoothness: Even finely diced roasted beets can make the drink slightly gritty. After blending, strain through a fine-mesh sieve into your mug—it’s worth the extra 30 seconds for a velvety texture. (Yes, I’ve drunk the other version.)
Wine and beer pairings for beet hot chocolate
Red Velvet Wine
This earthy-sweet hot chocolate pairs beautifully with red wines that complement its beet-infused depth. A Pinot Noir from Oregon—like Domaine Serene—works wonderfully, with its bright acidity and berry notes cutting through the richness. The wine's subtle earthiness mirrors the roasted beets, creating a harmonious balance. 🍷
Spiced Chai Tea
For a non-alcoholic option, brew a spiced chai tea with extra cinnamon and cardamom. The warm spices enhance the hot chocolate's earthy notes while adding a comforting warmth. I like Bigelow Chai or Tazo for their robust flavors. Serve both warm drinks together for a cozy pairing.
Dark Chocolate Stout
A dark chocolate stout like Guinness or Samuel Smith's Imperial Stout brings out the cocoa richness in your beet hot chocolate. The roasted malt flavors in the beer mirror the roasted beets, creating a deep, velvety pairing.
The slight bitterness in the beer also balances the sweetness of the maple syrup. 🍺
Espresso Martini Twist
For an unexpected but delicious twist, serve your beet hot chocolate alongside a spiced espresso martini. Add a dash of cinnamon and a splash of vanilla to the classic recipe. The espresso's bitterness contrasts beautifully with the sweet, earthy hot chocolate, while the cinnamon ties the flavors together.
Herbal Infusions
Herbal teas like rooibos or hibiscus add a refreshing contrast to the richness of the hot chocolate. The natural sweetness of rooibos complements the maple syrup, while hibiscus provides a tart, fruity note that cuts through the earthiness.
Brew a strong cup and serve it alongside your hot chocolate for a balanced pairing.
Nutrition facts
Frequently asked questions
Why does this hot chocolate have a reddish color?
The vibrant red hue comes from roasted beets blended into the cocoa mixture. Roasting intensifies their natural sweetness while developing a deeper, earthier flavor that complements the chocolate beautifully. The color fades slightly when heated but remains rich and inviting in the final drink.
Can I make this recipe without roasting the beets?
You can try, but roasting makes all the difference! Raw beets have a stronger, almost bitter earthiness that can overpower the cocoa. Roasting caramelizes their natural sugars, creating a sweeter, smoother base that blends seamlessly with the chocolate. If you're short on time, boil the beets until tender instead.
How do I adjust the sweetness for kids?
Reduce the maple syrup to 2 tablespoons and add 1 extra tablespoon of coconut milk to balance the flavor. The roasted beets already add natural sweetness, so you won't need much. For extra kid appeal, top with marshmallows or a dollop of vanilla ice cream—just serve immediately to prevent melting.
What if my hot chocolate turns out too thick?
Simply stir in 1-2 tablespoons of hot water or coconut milk while heating. The mixture should coat the back of a spoon but remain pourable. If it's still too thick after reheating, thin it gradually—adding liquid too quickly can make it watery. For serving, a slightly thicker consistency is actually ideal for dipping cinnamon sticks!
Can I make this ahead of time?
Yes! Prepare the beet-cocoa purée up to 3 days ahead and store it in an airtight container in the fridge. Reheat gently on the stove with a splash of coconut milk until warm. For longer storage, freeze the purée in ice cube trays—thaw overnight in the fridge before reheating. The flavor actually improves slightly as it rests!