BEET HOT COCOA

Christmas. Peppermint. Hot cocoa. Warm fluffy gloves. Big knitted scarves. Earmuffs. Lights, everywhere. Snow falling. 

I mean, shall I keep going?

Today is the day. HOT COCOA, with peppermint and beets. OH. HECK. YES. Stay with me here, beers really don't have (in my world) powerful flavor and can be hidden rather easily especially when in liquid form!

SIDENOTE: the other day, I was eating fondue with strawberries and such things AT. THE. SAME. TIME. AS. dinner and I got daring and drizzled a little dark chocolate on my salad. OMG. Stop. It was like nothing I ever tried. My beets, quinoa, salad, and everything else was elevated to a whole NEW level. #iwassold and my creative juices started flowing. 

BEETS. PEPPERMINT. CACAO. COMFY AF CLOTHES. ELF WITH WILL FARRELL. WHO'S WITH ME HERE? Let's do this!

I N G R E D I E N T S

• 2 cups non-dairy milk—I used 1 cup coconut milk + 1 cup almond milk 
• 1/4 cup beet juice
• 3 tablespoons cacao powder
• 2 peppermint sticks, crushed  
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 1 pinch sea salt

I N S T R U C T I O N S

1. In a medium stock pot, heat milk and beet juice. Bring mixture to a low simmer.
2. Once simmering, whisk in cacao powder, agave, cinnamon, salt, peppermint sticks, and whisk vigerously to combine.
3. In the meantime, whip out your blender and add mixture inside. Blend for 30 seconds.
4. Enjoy!

xo,

Hazl