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 Time5minutes
Cook Time5minutes
Total Time10minutes
Servings1
AuthorErica Lea
Ingredients
For the Cocoa:
- 1 tablespoon organic unsweetened cocoa powder
- 1-2 teaspoons raw honeypure 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
Instructions
For the hot cocoa:
Place the cocoa, honey, and vanilla in a 12-oz. mug and give it a little whisk.
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:
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.