Name: Pink Hot Chocolate
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups milk of choice (dairy or non-dairy); 1/2 cup white chocolate chips or chopped white chocolate; 1/4 teaspoon vanilla extract; 1–2 drops red food coloring or 1 tablespoon beet juice or strawberry syrup; Whipped cream (optional, for topping); Sprinkles, crushed freeze-dried strawberries, or mini marshmallows (optional, for garnish)

A creamy, dreamy twist on traditional cocoa, this Pink Hot Chocolate is a colorful and cozy delight I love to sip on when I’m craving something sweet, warm, and whimsical. With white chocolate, a touch of vanilla, and a hint of pink from food coloring or natural dyes like beet juice or strawberry syrup, it’s the perfect treat for Valentine’s Day, birthday mornings, or simply a cold afternoon that needs brightening.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups milk of choice (dairy or non-dairy)

1/2 cup white chocolate chips or chopped white chocolate

1/4 teaspoon vanilla extract

1–2 drops red food coloring or 1 tablespoon beet juice or strawberry syrup (for natural coloring)

Whipped cream (optional, for topping)

Sprinkles, crushed freeze-dried strawberries, or mini marshmallows (optional, for garnish)

Directions

I heat the milk in a medium saucepan over medium heat until it’s hot but not boiling.

Then I add in the white chocolate and whisk constantly until it melts completely and the mixture turns smooth and creamy.

I stir in the vanilla extract and just a drop or two of food coloring—or sometimes a spoonful of beet juice or strawberry syrup—until the pink shade looks just right.

Once everything’s blended, I pour it into mugs and go wild with toppings like whipped cream, sprinkles, or crushed freeze-dried strawberries.

I serve it immediately while it’s still warm and extra cozy.

Servings and timing

Servings: 2 mugs

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Calories per serving: 290 kcal

Variations

Dairy-Free: I like using oat milk or almond milk for a creamy, plant-based option.

Flavor Twist: Adding a splash of strawberry syrup boosts both flavor and color.

Extra Rich: For a thicker version, I use half-and-half or a combo of milk and cream.

Natural Coloring: Beet juice gives a vibrant pink without affecting the flavor too much.

Iced Version: I cool the hot chocolate and pour it over ice for a fun chilled treat.

Storage/Reheating

If I have any leftovers (which is rare!), I store them in a sealed jar or container in the fridge for up to 2 days. To reheat, I pour it back into a saucepan or microwave-safe mug and warm it gently, stirring well to restore the smoothness.

FAQs

How can I make this drink naturally pink without food coloring?

I often use beet juice or strawberry syrup as a natural alternative. Just a tablespoon is enough to get a nice pink hue without overpowering the flavor.

Can I make this ahead of time?

Yes! I sometimes make it a few hours in advance and store it in the fridge. When ready to serve, I reheat gently and give it a good stir.

What type of white chocolate works best?

I prefer high-quality white chocolate bars that I chop up, but white chocolate chips work fine too. Just make sure they melt smoothly.

Can I make this for a crowd?

Absolutely. I just double or triple the ingredients and use a larger pot to heat everything evenly.

Is this recipe kid-friendly?

Definitely. I find that kids love the sweet flavor and fun color—and it’s a great alternative to traditional hot cocoa for festive occasions.

Conclusion

This Pink Hot Chocolate is my go-to cozy drink when I want something playful yet indulgent. It’s quick, customizable, and adds a splash of color to chilly days or special celebrations. Whether it’s for a Valentine’s breakfast or just a self-care moment, I always enjoy the warm, sweet comfort it brings.

📖 Recipe: