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Superfood Hot Chocolate with Honey Caramelized Brioche | halfbakedharvest.com @hbharvest
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4.5 from 4 votes

Superfood Hot Chocolate with Honey Caramelized Brioche.

This superfood hot chocolate is the prefect healthy treat for Valentine's Day, OR really just any day between now and spring. And even once spring comes, you know there's going to be plenty of rainy days when a mug of hot chocolate is just about all you need in life...
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Drinks
Cuisine: American
Keyword: brioche, honey, hot chocolate, superfood
Servings: 2 Mugs
Calories: 768kcal
Author: halfbakedharvest


  • 1 cooked medium red beet skin removed*
  • 4 tablespoons cacao powder may also use cocoa powder
  • 2-3 tablespoons coconut sugar (may also use honey brown or granulated sugar)
  • 4 teaspoons [maca powder | http://www.amazon.com/Healthworks-Certified-Organic-Maca-Powder/dp/B00U1WVEF2/ref=sr_1_3?ie=UTF8&qid=1454855504&sr=8-3&keywords=maca+powder] optional*
  • 2 teaspoons chia seeds
  • 1/4 cup fresh brewed coffee optional
  • pinch of flaky sea salt to taste
  • pinch of cinnamon
  • pinch of ground ginger optional
  • pinch of cayenne optional
  • 3 cups milk of choice (I used half canned coconut milk half almond milk)
  • 1 teaspoon vanilla
  • [coconut whipped cream | https://www.halfbakedharvest.com/corn-fritters-with-coconut-whipped-cream-and-sweet-honey-bourbon-syrup/] or whipped cream for topping

Honey Caramelized Brioche.


  • Add the beet to a blender with 1/3 cup water and puree until COMPLETELY smooth. If needed, add more water to help puree the beet. It's OK if the beet puree is thin. You need between 1/4 and 1/2 cup of beet puree for the hot chocolate.
  • In a bowl, combine the cacao powder, coconut sugar, chia seeds, coffee, pinch of salt, pinch of cinnamon, pinch of ginger and a pinch of cayenne. If you do not like a spiced hot chocolate, omit the ginger and cayenne.
  • Add the milk to a heavy bottom pot and warm over medium low heat until steaming. Whisk in the dry powder mixture until combined. Add anywhere between 1/4 cup and 1/2 cup of the beet puree. I used 1/2 cup, but taste the hot chocolate once you've added 1/4 cup of the beets, then add more to your liking. Stir in the vanilla. If desired, you can now carefully transfer the hot chocolate to a blender and blend until smooth. This helps break the chia seeds up. Return the hot chocolate to the pot and keep over low heat.
  • Meanwhile, heat a skillet over medium heat and add the coconut. If desired, cut your brioche into heart shapes. Add the brioche to the skillet and cook until toasted, about 2 minutes per side. Once the bread is toasted, drizzle each piece with a little honey. Cook until the brioche is golden and caramelized. WATCH closely, you can quickly over caramelize the honey! Remove from the skillet and sprinkle with salt if desired.
  • Pour the hot chocolate between two mugs and serve immediately with the warm caramelized brioche.


*To roast the beet, preheat the oven to 425 degrees F. Wrap the beet in a piece of tin foil. Place the beet on a baking sheet and roast for 45 minutes to 1 hour or until soft. Allow the beet to cool and then peel/rub the skin away. *Maca powder is a superfood full of protein, fibers, vitamins + minerals. It helps to balance hormones, increase fertility, balance mood swings and increase energy. *Caramelized Brioche inspired by the February 2016 issue of Bon Appetit.


Calories: 768kcal | Carbohydrates: 71g | Protein: 16g | Fat: 90g | Saturated Fat: 76g | Cholesterol: 62mg | Sodium: 495mg | Potassium: 1191mg | Fiber: 7g | Sugar: 30g | Vitamin A: 300IU | Vitamin C: 7.8mg | Calcium: 166mg | Iron: 14.3mg