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Superfood Beet Hot Chocolate with Honey Caramelized Brioche Recipe

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4.2 from 90 reviews

  • Author: Amina
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Diet: Vegetarian

Description

This Superfood Hot Chocolate with Honey Caramelized Brioche is a rich, nutrient-packed twist on traditional hot cocoa. Featuring beet puree for natural sweetness and vibrant color, cacao powder, warming spices, and the nourishing addition of maca and chia seeds, it’s a cozy and antioxidant-rich beverage. Paired with buttery brioche caramelized in honey and coconut oil, this comforting recipe offers a perfect balance of indulgence and superfoods, ideal for a special morning treat or an evening pick-me-up.

Ingredients

Hot Chocolate

  • 1 cooked medium red beet (skin removed)
  • 4 tablespoons cacao powder (or cocoa powder)
  • 2-3 tablespoons coconut sugar (or honey or brown/granulated sugar)
  • 4 teaspoons maca powder
  • 2 teaspoons chia seeds
  • 1/4 cup fresh brewed coffee (optional)
  • pinch of flaky sea salt
  • pinch of cinnamon
  • pinch of ground ginger (optional)
  • pinch of cayenne (optional)
  • 3 cups milk of choice (half canned coconut milk and half almond milk suggested)
  • 1 teaspoon vanilla extract
  • Coconut whipped cream or whipped cream, for serving

Honey Caramelized Brioche

  • 1 tablespoon coconut oil
  • 2 slices thick cut brioche bread
  • 2 tablespoons honey (or maple syrup for vegan option)
  • Flaky sea salt, for sprinkling

Instructions

  1. Prepare the beet puree: Add the cooked, peeled beet to a blender with 1/3 cup water and blend until completely smooth. Add more water if needed to achieve a thin puree between 1/4 to 1/2 cup to use in the hot chocolate.
  2. Mix dry ingredients: In a bowl, combine cacao powder, coconut sugar, chia seeds, coffee (if using), sea salt, cinnamon, ginger, and cayenne. Adjust the spices by omitting ginger and cayenne if you prefer less heat.
  3. Heat the milk and combine: Warm the milk in a heavy-bottomed pot over medium-low heat until steaming. Whisk in the dry mixture until fully dissolved, then stir in 1/4 cup beet puree and taste. Add more beet puree up to 1/2 cup if desired. Stir in vanilla extract. Optionally, blend the hot chocolate briefly to smooth out chia seeds, then return to low heat.
  4. Caramelize the brioche: Heat a skillet over medium heat and add coconut oil. Cut brioche into desired shapes if preferred. Toast the brioche slices for about 2 minutes per side until golden. Drizzle honey over each slice and cook carefully until the honey caramelizes and the brioche is golden and sticky. Remove from skillet and sprinkle with flaky sea salt.
  5. Serve: Pour the hot chocolate into two mugs. Top with coconut or regular whipped cream if desired. Serve immediately with the warm, honey caramelized brioche for dipping or enjoying alongside.

Notes

  • Use peeled, cooked beets for sweetness and vibrant color.
  • Adjust spices according to taste preferences—ginger and cayenne are optional.
  • The coffee adds depth and richness but can be omitted for a caffeine-free version.
  • Blending the hot chocolate after heating helps break down chia seeds for a smoother texture.
  • Watch the honey caramelizing process closely to avoid burning the brioche.
  • Maple syrup can substitute honey for a vegan-friendly option.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Fusion

Find it online: https://aminabakes.com/superfood-beet-hot-chocolate-with-honey-caramelized-brioche-recipe/