This creamy Pink Hot Chocolate is sweetened with white chocolate chips and naturally colored with no food dye! It’s a rich and creamy drink that’s fun to serve for any occasion, whether it’s a cozy night in or a festive gathering.
I love a creamy, thick hot chocolate recipe, and this recipe holds a special place in my heart because it’s featured in my book, Entertaining with Charm. It’s rich and SO delicious!
It’s one of those recipes I turn to year-round, whether it’s for a cozy Christmas hot chocolate bar, a sweet Valentine’s celebration, or even a summer bonfire. There’s something magical about the creamy texture and the beautiful pink hue that makes every occasion feel extra special.
Pink Hot Chocolate Ingredients
Clover Sonoma Whole Milk: Provides a creamy and rich base for the hot chocolate, making it perfectly smooth and indulgent.
Honey: Adds a natural sweetness that complements the white chocolate without being overly sugary.
Salt: Enhances the flavors, balancing the sweetness and bringing out the richness of the chocolate.
White Chocolate Chips: The main source of creaminess and sweetness, melting beautifully into the milk for a velvety texture.
Beet Powder (or Beet Juice): A natural way to achieve the gorgeous pink color while adding a subtle earthy sweetness.
Pure Vanilla Extract: Adds warmth and depth to the flavor, making the hot chocolate even more inviting.
Freshly Grated Nutmeg: A fragrant spice that elevates the drink with a touch of coziness.
How to Make Pink Hot Chocolate
- Combine the milk, honey, and salt in a saucepan over low heat. Bring to a gentle simmer, whisking constantly to prevent scorching.
- Remove from heat, add the white chocolate chips and beet powder, and let sit for 20–30 seconds to soften the chips.
- Whisk until smooth and creamy.
- Stir in the vanilla extract and freshly grated nutmeg until well incorporated.
- Divide evenly among 6 mugs, garnish with a marshmallow, and serve immediately.
Recipe Tips and Variations
- Adjust the Sweetness: If you prefer a sweeter drink, increase the honey by an additional tablespoon.
- Color Customization: For a deeper pink color, add an extra teaspoon of beet powder or an additional tablespoon of beet juice.
- Garnish Ideas: Top with whipped cream, pink sprinkles, or a drizzle of white chocolate for an extra festive touch.
- Spice It Up: Add a pinch of cinnamon or a dash of cayenne for a spicy twist.
- Dairy-Free Option: Use almond or oat milk as a substitute for Clover Sonoma Whole Milk and vegan white chocolate chips.
Frequently Asked Questions
Yes! You can prepare the hot chocolate up to the point of adding the vanilla and nutmeg. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, then add the vanilla and nutmeg before serving.
Beet juice is a great substitute. Alternatively, you can use a drop of pink or red food coloring if you don’t mind skipping the natural approach.
This recipe is specifically designed for the creamy sweetness of white chocolate. Dark chocolate would create a different flavor and color but can be used if you’re looking for a bold twist.
More Recipes You’ll Love
If you’re looking for more pink drinks, check out these cocktails!
This Pink Hot Chocolate is more than just a pretty drink, it’s a celebration of flavor, warmth, and creativity and perfect to serve year round!
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Pink Hot Chocolate
Ingredients
- 4 cups whole milk
- 2 tbsp honey
- 1/2 tsp salt
- 2 tbsp beet powder
- 1/2 tsp fresh nutmeg, optional but I LOVE the added nutmeg!
- 1 tbsp vanilla extract , optional but adds good flavor
Instructions
- Combine the milk, honey, and salt in a saucepan over low heat. Bring to a simmer, whisking constantly to prevent scorching.
- Remove from heat, add the white chocolate chips and beet powder, and let sit for 20–30 seconds to soften the chips.
- Whisk until smooth and creamy.
- Add the vanilla and nutmeg, then whisk to mix well.
- Divide evenly among 6 mugs, garnish with a marshmallow, and serve immediately.
