Red Velvet Hot Chocolate / Dairy Free

Name: Red Velvet Hot Chocolate / Dairy Free
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups (16 oz.) of cold water; ½ cup (70g) of raw cashews (soaked until soft); ¼ cup of grated red beetroot (raw); ¼ cup (25g) tablespoons of unsweetened cocoa powder (or raw cacao powder); ¼ cup (2 oz.) of maple syrup; ½ teaspoon of vanilla; Pinch of fine sea salt

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This Red Velvet Hot Chocolate recipe is luxuriously rich and decadent. It tastes like your favorite cake in cozy beverage form! The beautiful pink tone comes from healthy beetroot in this dairy-free hug in a mug.

The first day of summer is tomorrow! Kids are out of school, summer festivals are on the calendar, and I’m itching to pack my puffy jacket away for a few short months. It’s hanging on a hook in my entryway teasing me as I write this. But, hey, whom I kidding? It’s Juneuary in the PNW and that puffy jacket and I are besties. While the rest of the country is sipping on a tall cool lemonade, I’ll be wrapping my hands around a warm mug of this red velvet hot chocolate.

Don’t feel sorry for us northwesters though this dairy free hot chocolate will put a smile on your face even in the thick of June gloom. It’s super rich and creamy thanks to soaked raw cashews. The pretty pink color comes from healthy beetroot, and you can use regular cocoa powder or make it a superfood drink with raw cacao powder. For just the right amount of sweetness, use the same amount of maple syrup as cocoa powder. A splash of vanilla and a pinch of salt balance the flavors. And if the temperature is soaring in your neck of the woods, no worries, this cake inspired beverage tastes just as luxurious straight from the fridge or iced!

red velvet hot chocolate poured from a pitcher

Is Red Velvet Hot Chocolate vegan?

Yup! By blending soaked raw cashews with water, we make rich and creamy dairy-free milk. This is the base for the hot chocolate. Look for raw cashews instead of roasted salted cashews. For the creamiest texture, soak the cashew in very hot water while you gather your ingredients and grate the beetroot. You can also soak the cashews in cold water in the fridge overnight for a totally raw beverage. Then drain off the soaking water, give them a good rinse, and pop them in the blender with the rest of the ingredients. Blend in high speed for at least 90 seconds and you’re good to go!

Can you taste the beetroot?

I personally cannot taste the beetroot in this recipe. The chocolate flavor is rich and hits your tongue first with sweet creaminess. If you’re really sensitive to the earthy flavor of beets, try using half the amount or skip this ingredient and use a few drops of natural red food coloring to create that signature red velvet pink.

Tip: It’s worth taking the time to grate the beetroot before blending so you don’t end up with little chunks of beet in your mug.

What cocoa powder should I use?

My favorite cocoa powder to use in this recipe is unsweetened dutched cocoa powder which has a mellow flavor and dissolves easily into liquids. (Like Oreo cookies!) If you’re looking for the healthiest form of chocolate, use raw cacao powder which is pure cacao bean powder and is minimally processed.

I love whipping up this comforting beverage all year long and like to keep a stash of grated beet handy in my freezer. All the other ingredients are shelf stable, so you are minutes away from the best hot chocolate in the PNW or right where you live!

Try this recipe it’s:

Creamy
Sweet
Full of chocolate flavor
Dairy-free
Healthy
Low effort
Tastes great hot or cold

More creamy dreamy beverages for summer and beyond!

Cherry Almond Milk

Healthy Shamrock Shake

Cashew Golden Milk

Keep scrolling for step-by-step instructions and photos!

Ingredients for Red Velvet Hot Chocolate

Makes 2 servings

2 cups (16 oz.) of cold water
½ cup (70g) of raw cashews (soaked until soft)
¼ cup of grated red beetroot (raw)
¼ cup (25g) tablespoons of unsweetened cocoa powder (or raw cacao powder)
¼ cup (2 oz.) of maple syrup
½ teaspoon of vanilla
Pinch of fine sea salt

How to make Red Velvet Hot Chocolate

1. First, soak your cashews in a jar filled with cold water overnight. Or quick soak the cashews in a heat proof jar by pouring boiling water over them. They’ll be soft after 20 minutes. Drain the cashews and give them a good rinse since the soaking water can be bitter.

2. Plop the water, cashews, beetroot, cocoa powder, maple syrup, vanilla, and salt into a blender. I’ve had the best luck creating a silky texture with no lumps in a small cup style blender like a Nutribullet.

3. Secure the lid and blend, at high speed, until completely smooth. This takes 90 seconds in a high-powered blender but may take longer depending on what type of blender you’re using.

4. Warm the hot chocolate in a small saucepan over medium-high heat until just simmering. Or heat it up in the microwave (which is what I usually do). OR, enjoy chilled from the fridge or iced.

5. Pour into your favorite mug and top with chocolate shavings and mini marshmallows!

Storage:

Store leftovers in the fridge for up to a week. The natural ingredients will separate, so give it a shake before serving.

If you like this recipe, please leave a 5-star rating on the recipe card below. I always appreciate your feedback and hearing about your creations! For more yummy vegan recipes, you can follow along on Instagram, Pinterest, Facebook, and Tiktok. I also send out a weekly newsletter with my latest recipes and upcoming cooking classes. Subscribe here and receive a FREE e-cookbook!

Yield: 2 servings

Author: Carol Clayton