Hot chocolate (chocolate, beet)

If I had to choose an ingredient that would transport me immediately to the winter, that ingredient would be the beet. Its purple color, intense, deep and dark, its earthy taste that leaves the palate and nose the same aroma that the earth releases after the visit of the rain or the morning that wakes up under a moisture robe. It is absolutely wonderful.

Beet is one of those ingredients that divides the world: on one side those who love it, on the other those who hate it. But what if beet tasted like chocolate? It is a classic combination of flavors that makes this hot chocolate not just sweet but also more nutritious (so we can have it more often, right?). This recipe has been adapted from one from the blog Half Baked Harvest, and brings together some fantastic ingredients, such as cocoa (which I always use pure and without added sugars), beet and coffee. It is an intense, thick hot chocolate that leaves the body feeling warm and comfortable.

There are many tastes that are acquired over time. So, if you are not the biggest beet lover, if you read the introduction up there and started to frown, don´t miss the opportunity to try this recipe and make this hot chocolate in your house. I suggest you start by adding a smaller amount of beet puree, and then add some more if you like, adjusting to your personal taste.

Don´t forget to let me know how it went and see you soon,
signature
Hot chocolate with beet puree
Hot chocolate with beet puree

Hot chocolate (chocolate, beet)

This is an intense, thick hot chocolate that leaves a feeling of warmth and comfort in the body. You can start with a smaller amount of beet puree and adjust from there.
Recipe adapted from Half Baked Harvest

serves 2

Prep time:

Cook time:

INGREDIENTS:

  • 1 beet cooked and peeled (approximately 150g)
  • 500 ml (2 cups) milk
  • 4 tablespoons cocoa powder, sugar-free
  • 1 tablespoon cornstarch
  • 2 to 3 tablespoons brown sugar
  • 2 espresso coffees (about 1/4 cup)
  • 1 teaspoon vanilla extract (see how to make homemade vanilla extract)
  • Pinch fleur de sel
  • Pinch of cinnamon
  • Whipped cream and chocolate shavings to serve (optional)

 

DIRECTIONS:

  1. Add the beet with 1/2 cup of water and turn it into a puree (you can use the food processor or the hand blender).
  2. Put all remaining ingredients in a small pot and heat over medium-low heat, stirring constantly until thick. Add the beet puree and stir well.
  3. Divide the hot chocolate into two cups and serve immediately with whipped cream and chocolate shavings.

Try also a pumpkin spice latte.
Pumpkin spice latte

 


GET IN TOUCH

I would love to hear from you on this article, in particular, or on the blog, in general. You can use the comments box at the end of each post or send me an e-mail through the contact page. You can also follow the blog on Facebook, Instagram and Pinterest and, if you would like to receive the new articles delivered directly to your inbox, you may subscribe the newsletter at the end of this page.

See you soon.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website. You can check the Privacy Policy page for more details.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

We use cookies to to offer you a better browsing experience. By using our site you consent to our use of cookies. Accept Read More