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.