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Pink hot chocolate is a fun twist on traditional hot cocoa, perfect for Valentine’s Day or to warm up on any chilly winter night.
Made with white chocolate, milk, cream cheese, and strawberry puree (or strawberry syrup), this is one incredibly rich, creamy, and flavorful cup of cocoa.
You surely heard of red velvet, but what about pink velvet?
This pretty pink hot chocolate is so delicious and indulging that you will want to drink a cup of the rich and creamy cocoa every night.
The beautiful pink hot cocoa is perfectly sweet, with a light strawberry flavor. The cream cheese gives it a rich and velvety texture with just a hint of tartness to offset the sweetness.
Kind of like a beautiful pink cheesecake in a cup.
Take a sip and I am sure you will agree that this pink velvet hot chocolate recipe is just plain heavenly.
Table of Contents
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
Start by gathering your ingredients. For this pink hot chocolate recipe you will need:
milk– I recommend whole milk or 2% milk for this recipe
vanilla extract– adds a light vanilla flavor
white chocolate– use a high-quality brand of white chocolate for the best tasting hot chocolate. I recommend Guittard or Ghirardelli.
cream cheese– adds creaminess and a hint of tartness
strawberry syrup or strawberry puree – gives the white chocolate hot cocoa a pink color
pink food coloring – optional, for added color
whipped cream & sanding sugar – for topping
How to Make Pink Hot Chocolate
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
To start, heat the milk in a medium saucepan over medium heat for about 2 minutes, or until hot (not boiling!)
Turn the heat down to low and add the cream cheese and vanilla extract. Whisk until melted. Then, whisk in the white chocolate until melted and smooth.
Remove from heat and stir in the strawberry puree (or strawberry syrup). Adjust the color as desired with the food coloring.
Once you have reached your desired shade of pink, ladle the hot chocolate into your serving glasses and top with a generous amount of whipped cream and a sprinkle of pink sanding sugar. Homemade marshmallows would make a tasty topping as well.
To make your own strawberry puree blend ½ cup of chopped strawberries for about 2 minutes, or until fully pureed. If you want to be fancy you can strain your puree through a hand strainer to remove the seeds before adding it to the pot (this step is entirely optional).
Can I leave out the cream cheese?
Sure, if you aren’t a fan of cream cheese you can leave it out.
In a medium saucepan, warm up the milk over medium heat for about 2 minutes, or until hot (not boiling!)
Turn the heat down to low and add the cream cheese and vanilla extract. Whisk until melted.
Whisk in the white chocolate until melted and smooth.
Remove from heat and stir in the strawberry puree (or strawberry syrup). Adjust the color as desired with the food coloring.
Serve immediately topped with whipped cream and pink sugar.
Video
Notes
To make your own strawberry puree blend ½ cup of chopped strawberries for about 2 minutes, or until fully pureed. If you want to be fancy you can strain your puree through a hand strainer to remove the seeds before adding it to the pot (this step is entirely optional).
Or you can use a strawberry syrup in place of the strawberry puree if desired.
To make the hot chocolate pour the milk into a small pan and heat until simmering, stirring to stop it scorching. Take the pan off the heat and add the white chocolate then stir until the chocolate has fully melted. Add food colouring to turn the mixture pastel pink then pour into 2 mugs or heatproof glasses.
You can also use milk chocolate or white chocolate – chunk or chips. If your chocolate is too thick – add a tiny bit of butter, coconut oil or shortening to thin the chocolate out a bit. If you want to make your own pink chocolate – add red or pink food coloring to melted white chocolate.
Ruby chocolate is a style or distinct variety of chocolate that is pink or purple in colour. Barry Callebaut, a Belgian–Swiss cocoa company, introduced it as a distinct product on 5 September 2017 after beginning development of their product in 2004.
What is Colombian hot chocolate? Colombian hot chocolate is made using a dark unsweetened chocolate bar like Luker or Corona. It's typically made in water instead of milk with a pinch of cinnamon and cloves.
Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.
Their drinking chocolate cup of choice? Large vessels with spouts, coveted, yet not so practical. To create a foam they would pour liquid back and forth between bowls from a height – like ancient baristas.
To create ruby chocolate we use citric acid that is abundantly found in nature, in a variety of fruits and vegetables, like citrus fruits. Lemons and limes have particularly high concentrations of the acid. Adding citric acid is happening all around us, in our own kitchens at home and in the food industry.
Yes, ruby chocolate is naturally pink. No added food colors are added. Chocolate experts believe that for ruby chocolate to be pink, the cocoa itself must be very pink to maintain its color. It's therefore believed they use fruitier, unfermented cocoa beans treated with acids, to create the unique pink color.
The RGB values for Colourtrend Pink Chocolate are 147, 103, 106 and the HEX code is #93676A. The LRV for Colourtrend Pink Chocolate is 16.90. The LRV stands for Light Reflectance Value and measures the percentage of light that a color reflects.
Conclusion. While hot chocolate may be cozy and comforting during the cold winter months, unfortunately, it's not doing any favors for our teeth! Hot chocolate contains dark pigments that can stick to the enamel on our teeth and cause staining over time if not removed properly with good oral hygiene habits.
Pretreat with a bleach and water solution made with ¼ cup Clorox® Disinfecting Bleach added to ¾ cup water. Apply the bleach and water solution to the stain and then immediately machine wash the item.
Chocolate drinks also stain the teeth, although not to the same extent as coffee or tea. That is because the milk in hot chocolate neutralizes the effect. While hot chocolate does not contain stain-causing tannins like cola or tea, it does contain chromogens, which discolor the teeth.
It has many similarities to white chocolate in terms of texture and creaminess. However, unlike white chocolate, it has a slightly sour and fruity taste. Some describe it as having strawberry or raspberry notes.
Ruby chocolate isn't fruity in flavour. It is sweet, sour, and pink, which gives the impression it's fruity, but if you pay attention to the aromas, there is nothing fruity about it.
We don't use any additives, all is included in the bean itself. This means the pink ruby color and fruity flavor of ruby chocolate is 100% natural. The production of ruby chocolate cannot be called 'natural', simply because it's not happening spontaneously in nature.
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