Pink Hot Chocolate

[nverland]

Pink Hot Chocolate
hands-on: 10 mins total: 10 mins Yield: 2 servings

Ingredients

2 cups whole milk or non-dairy milk
Kosher salt
½ teaspoon pure vanilla extract
2 ounces white chocolate, grated (about ½ cup)
2 tablespoons beet juice
Whipped cream, for serving
Ground cinnamon, for serving

Directions

Bring milk and a small pinch of salt to a simmer in a small saucepan over medium heat. Remove from heat and add vanilla extract and chocolate. Stir until chocolate is melted, about 1 minute. Stir in beet juice. Serve warm with whipped cream and cinnamon.