Ruby and Rose Hot Chocolate

Dessert Cocktails
Written By Entrepreneuress

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This pink hued hot chocolate is a creamy and luxurious dessert drink perfect for a cozy night in.

A couple of years ago I was introduced to Ruby Chocolate- which is a type of chocolate made from ruby cocoa beans that are grown in Brazil, Ecuador and the Ivory Coast. They are actually pink in color and have an unusually fruity taste.

You’ll need the following equipment:

Ingredients:

To play up the fruitiness of the ruby chocolate, I am opting for Pisco. Pisco is a Peruvian brandy. Its one of my favorite spirits, it has this really uncanny way intensifying the flavor of whatever its combined with. To add even more flavor into this drink, I am going to infuse the Pisco with some rosebuds, as well as some hibiscus flowers. I’m using 5 rosebuds and 2-3 dried hibiscus flowers with 1 cup of pisco.

I really liked the combination of rose and hibiscus from the blizzards and bikinis mocktail that I made a few weeks ago. I knew the combination would take this spiked hot chocolate up a notch. For an alcohol free version, you can skip this step, or you can add an ounce of hibiscus tea, and a few drops of rosewater.

For the hot chocolate base, I’m going to chop up a whole ruby chocolate bar. The smaller the pieces you can chop this into the better as it will help the chocolate melt faster into the milk, and not stick to the bottom of the pot. This does look like a lot of chocolate, but it is a dessert drink after all, and this recipe will yield two cups. 

After the chocolate has been chopped, I will add 10 ounces of whole milk to my saucepan with 1 tablespoon of cornstarch and a 1/2 teaspoon of vanilla extract. I’m whisking this all together off the heat to avoid the cornstarch from clumping. 
Once the milk and cornstarch are homogenous and there aren’t any clumps, I’m going to heat it over low heat. 


I’m going to let this almost come to a boil- to activate the cornstarch. As soon as it begins to simmer I will add the chopped ruby chocolate and continue to whisk until it is all incorporated. Then let it come back up to a simmer. 

Once it reaches that thickened luscious consistency I will turn off the heat and add a 1/2 teaspoon of beet powder. This Beet powder is made from dehydrated beet juice. It actually has almost a sweet, berry like taste to it, and not that earthy beet taste. It’s going to add a bit of flavor, but mostly I am adding it for color. 


After the beet powder, I’m going to add two ounces of the rose and hibiscus infused Pisco. 

Lastly, Im adding a couple drops of saline- a little salt is really going to balance this hot chocolate- and salty sweet things are just the best.

After the Pisco and saline have been thoroughly incorporated, this Ruby & rose hot chocolate is ready to serve. Just before adding the hot chocolate to the cups, I’m going to give the each a quick spritz of rosewater. 

While the color of these hot chocolates are already beautiful, I still want to add a garnish. I’m going to carve a strawberry into a heart shape by cutting a v shape by the hull. Then cut it in half to make two little starwberry hearts. I think they look really cute with a little skewer through them like tiny arrows. Now this Ruby and Rose hot chocolate is ready to enjoy!

I love the way they turned out. The color is just gorgeous and I think the garnish adds a nice pop of color. 


This spiked hot chocolate is such a romantic and cozy way to end a meal with your loved one, it’s a great accompaniment to dessert too. 

Feel free to customize however you like, marshmallows or whipped cream are highly recommended. 

Ingredients:

Method:

  1. Combine Pisco, Rosebuds and Hibiscus flowers in a jar. Let infuse for at least 4 hours.

  2. Chop chocolate bar into small shards. Set aside

  3. Combine cold milk, cornstarch, and vanilla extract until there are no more lumps and heat over low heat, once it begins to simmer, add in chocolate and whisk until its melted. Turn off the heat and add beet powder and 2-3 drops of saline.

  4. Spray each serving glass with rose water, then ladle in the hot chocolate.

  5. Garnish with heart shaped strawberry.

Equipment:

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