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This creamy Pink Hot Chocolate is made with white chocolate chips for sweetness and naturally colored with beet powder so there’s no food dye. It’s rich, velvety, and one of my favorite drinks to make for Valentine’s Day, Christmas parties, baby showers, or a cozy night in!
Also check out my peppermint hot chocolate and hot chocolate charcuterie board!
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Pin ItWhy You’ll Love Making Pink Hot Chocolate
- It’s thick and creamy just like my hot chocolate recipe!
- I love this recipe so much I featured it my book, Entertaining with Charm.
- 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. The beautiful pink hue that makes every occasion feel extra special. Pair it with my giant homemade marshmallows for an extra treat!
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 & 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 or homemade caramel 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.
Pink Hot Chocolate FAQs
Yes! You can swap the beet powder for beet juice, strawberry milk powder, or even a drop of pink or red food coloring. If you’re aiming to keep it natural, fruit powders (like raspberry or pitaya) work well too.
This drink is perfect for Valentine’s Day, baby showers, bridal showers, Christmas parties, Galentine’s Day, or any cozy night in. The soft pink color makes it a festive choice year-round.
Yes! Prepare it up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop, then stir in the vanilla and nutmeg before serving.
Absolutely. Add all the ingredients except the vanilla and nutmeg to your slow cooker. Heat on low for about 2 hours, stirring occasionally, then add the vanilla and nutmeg right before serving.
Use almond, oat, or coconut milk and opt for vegan white chocolate chips. Plant-based whipped cream also makes a great garnish.
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 Hot Chocolate Recipes
Check out all of my pink drinks too! AND let me know if you make this recipe by leaving a comment below. I would love to hear your thoughts!
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Pink Hot Chocolate
Ingredients
- 4 cups whole milk
- 2 tbsp honey
- 1/2 tsp salt
- 9 ouncs white chocolate chips
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tasted great. Kids loved it!
How much white chocolate chips are needed? It’s missing from ingredients list. Can’t wait to try this! Thank you.
Thank for you for letting me know! It’s been updated 9 ounces 🙂