Pink Hot Chocolate Recipe - Best & Easiest! (2024)

FAQs

What is pink hot chocolate made of? ›

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.

Ruby chocolate, the 4th type of chocolate with its unique pink color is popping up everywhere.

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.

The secret ingredient commonly used in gourmet hot chocolate is often high-quality, finely ground chocolate. This can be in the form of cocoa powder or finely chopped chocolate, adding a rich and intense flavor to the drink.

An easy way to add extra flavor to any cup of cocoa—be it out of the box or homemade—is to add a touch of your favorite spices. A sprinkle of cinnamon, cardamom, ginger, nutmeg or even cayenne can all be welcome warming additions.

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.

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.

Using milk as an ingredient in hot chocolate gives it a creamy texture that many people enjoy. It also adds more fat, protein, calcium, and other vitamins than water does. However, some people may find that using too much milk makes the drink overly thick or heavy.

Is instant hot chocolate better with milk or water? ›

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.

Unsweetened cocoa powder: a high-quality cocoa powder or cacao powder is essential. I highly recommend using Ghirardelli's 100% cocoa. I think it has the best flavor for hot chocolate (and trust me, I've tried quite a few!)

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

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.

Starbucks^® Signature Chocolate 42%

A velvety and smooth drinking chocolate, crafted with 42% cocoa powder for the ultimate hot chocolate experience.

A natural process

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.