Superfood Beet Hot Chocolate Is Your Weekend Must Try

I’ve never been much of a coffee lover. Hot chocolate though? That’s another story.
My love for the beverage started back when I was 10 and Milo, a pseudo version of chocolate, was what I drank, hot and steamy, when I wanted comfort, when I was writing in my homework book or when I was sneaking a Mills and Boon romance novel under my pillow at night. It was my go-to beverage when my teenaged love left for another country. 
I could drown my angst and my tears at the bottom of a cup of hot chocolate, where lumps of unstirred sugar and diamond cut Milo grains could be scooped by the teaspoonsful, long after the drink was gone.
Now I’m grown, so too has my happy, comfort drink. Beet Hot Chocolate has become my grown-up twist on my childhood treat. With its beautiful, deep red look and creamy taste combining beets with cacao powder make it protein-rich, paleo friendly and just a plain good superfood drink.
Remember beets are great for helping support the liver and aids in the detox process and pure cacao powder increases metabolism and energy, lowers blood sugar and improves the immune system functionality.
Now don’t get me wrong, if you want comfort it can’t all be healthy so here’s how I take this drink and add a whole heap of decadence.
Best drank regularly only when waistline size is not an issue.
1 medium beet, cooked 
1/3 cup water 
4 tbsp cacao powder 
4 tsp maca powder 
2-3 tsp sugar (preferably coconut)
2 tsp chia seeds 
Pinch of cinnamon 
Pinch of ground ginger 
3 cups unsweetened almond milk 
1 tsp vanilla extract 
Coconut whipped cream, to top (optional) for caramelized bananas: 
4-5 slices of bananas 
Coconut oil 
Cookie cutters (optional)
1. In a blender, add the beet + water, then blend until completely pureed.
2. In a bowl, add: cacao, maca, chia seeds, cinnamon and ground ginger. 
3. In a saucepan, add the almond milk. Once steamy, add the dry mixture and beet puree, plus vanilla extract. Stir for 2-3 minutes. 
4. Pour into a blender to make frothy. 
5. For bananas, thinly slice (about 1/2″-1″ thick) 
6. Heat about 1 tsp coconut oil over medium-heat in a saucepan, cook each side for about minute (until golden brown). 
7. Once you flip on the second side, drizzle lightly with honey to caramelize. 
8. Pour hot cocoa into a mug, add some coconut whipped cream and caramelized bananas!

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