Homemade Honey-Sweetened Dark Chocolate Cocoa with Pink Whipped Cream

Honey-Sweetened Hot Cocoa with Pink Whipped Cream

An easy but decadent homemade hot chocolate sweetened with raw honey and topped with a dollop of naturally-colored pink whipped cream. Perfect to Valentine's Day!
Course Drinks
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Erica Lea


For the Cocoa:

  • - 1 tablespoon organic unsweetened cocoa powder
  • - 1-2 teaspoons raw honey pure maple syrup, or organic cane sugar
  • - 1/4 teaspoon organic vanilla extract
  • - 1/2 cup organic/local/grass-fed whole milk
  • - 1/4 cup organic/local/grass-fed heavy cream

For the pink whipped cream:

  • - 2 tablespoon heavy cream
  • - 1/4 teaspoon beet powder
  • - 1/8 teaspoon organic vanilla extract
  • - 1/4 teaspoon organic cane sugar or sweetener of choice


For the hot cocoa:

  1. Place the cocoa, honey, and vanilla in a 12-oz. mug and give it a little whisk.
  2. Warm the milk and cream to 150 degrees F (65 C). Pour a small amount of the milk/cream into the cocoa mix and whisk to make a smooth paste. Froth the remaining milk/cream with a French press. Add a bit more of the milk to the cocoa paste to make thin it out, then pour in the remaining frothed milk.

For the pink whipped cream:

  1. Place all of the whipped cream ingredients in a small cup. Using an electric wand frother, beat the cream until thick. Spoon over the hot cocoa and serve immediately.