What to do
- To make beet reduction sauce, heat the beet juice in a small skillet over medium-high heat. Bring to a full boil and cook, stirring occasionally, until mixture is reduced by half. Remove from heat and allow beet reduction to cool. Transfer to a jar and refrigerate until ready to use. Note: as beet reduction sits, it will become thicker.
- Add all ingredients for the frozen beet hot chocolate to a blender and blend until creamy. Pour into two glasses and top with whipped cream, shaved chocolate, and beet juice reduction.
**Note: To make this dairy-free, substitute full-fat canned coconut milk for the heavy whipping cream and almond milk for the whole milk. Use coconut milk whipped cream instead of regular whipped cream.
What you’ll Need
½ cup heavy whipping cream
1.5 cups whole milk or 2% milk
2 Love Beets Cooked Beets
3 cups ice cubes
4 (.5-ounce) packets hot chocolate mix
1/3 cup Love Beets Beet Juice