Red Velvet Hot Chocolate

Cheers to the enchantment of a Red Velvet Hot Chocolate, born from the richness of Beetroot Cashew Milk. A plant-based joy for a festive Christmas indulgence! 

*values are estimated and subject to change

Ingredients:

For Beetroot Cashew Milk

• 40ml of cashew
• 40ml (½ scoop) of beetroot

For Red Velvet Hot Chocolate

• 250g of beetroot cashew milk (made with Milky Plant)
• 2 tablespoons of cacao
• ½ teaspoon of vanilla extract
• 1 tablespoon of maple syrup
• A pinch of cinnamon
• A pinch of sea salt

Instructions:

For Beetroot Cashew Milk

1. Add the ingredients to the blending compartment. Make sure not to pass the Max line.
2. Fill up the water tank with clean water.
3. Press the start button and wait a couple of minutes for Milky Plant to work its magic.

1. Add all the ingredients to a small saucepan and gently warm over low to medium heat, whisking frequently.
2. Once it's warm, remove it from the heat and pour it into a mug.
3. Top it with your favorite toppings.
4. Enjoy!