Red Velvet Hot Chocolate

  1. Place the hot chocolate ingredients into a high speed blender, and blend until silky smooth.
  2. Add to a saucepan on medium high, and heat until hot but not boiling. 
  3. Pour into two mugs, and top with whipped cream and flaked chocolate. 

This recipe uses Almond Breeze® Unsweetened

Share and Print Recipe
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print

Serves 2:

400ml Almond Breeze Unsweetened

2 tbsp beetroot powder, or 1 small beetroot, steamed (if buying ready cooked, make sure it is just plain beetroot, without any vinegar or seasoning)

3 tbsp cacao powder (or 2 tbsp cocoa powder)

2 tbsp maple syrup 

1/2 tsp vanilla extract

1/4 tsp ground cinnamon

a pinch of salt

 

Toppings:

Whipped coconut cream 

Grated or flaked chocolate