Easy Pink Mocha

Are you looking to add some color to your morning coffee routine? Then, make this easy, healthyish, delicious, and dairy-free pink mocha right in the comfort of your own home!

Pink lattes, pink macchiatos, and pink drinks seem to be making the rounds at several coffee houses and bakeries these days.

So, I figured I would share my spin on the infamous pink drink. And, that is why this super easy and dairy-free Pink Mocha is adorning a small spot on the interwebs today.

Why do I love this Pink Mocha?

I love this Pink Mocha and have a hard time trying not to guzzle it down in record time, even when it’s hot.

This Pink Mocha is:

• Delicious,
• Dairy-free,
• Healthyish,
• Packs a hefty nutrition punch,
• Contains no refined sugar,
• Contains no food coloring,
• Easy to make,
• Ready in 5 minutes, and
• Has only 5 ingredients!

What are the ingredients in this Pink Mocha?

As I mentioned before, that ruby tint you see is not food coloring. That ruby tint packs a hefty nutrition punch. And, if you guessed that that ruby tint was from beets, you nailed it!

Yes, this Pink Mocha is a delicious and healthy blend of the following five ingredients:

1. Coffee
   I used a shot of espresso in this recipe. But, there has been many a time when I brewed a very strong cup of coffee and used that instead of the espresso.
   
2. Beetroot
   I used a very small beet. For this recipe, the beetroot does not need to be cooked. We will be using it raw, which cuts down on the time needed to make this mocha.
   
3. Chocolate Sauce
   When making this Pink Mocha, a good quality chocolate sauce is a must. I am not being paid to say this currently, but, my favorite chocolate sauce is Monin Dark Chocolate. My daughter introduced me to Monin, and it has kept me from spending an arm and a leg on coffee from various coffee establishments. Now, you could also use a white chocolate sauce if you prefer.
   
4. Almond milk
   I prefer almond milk, but you could use oat milk or soy. If lactose is your friend, feel free to use cow milk in making this as well.
   
5. Maple syrup
   This was what I used to sweeten the beet and milk mixture. You can use any other sweetener you may have on hand. Or, if you feel the chocolate sauce adds enough sweetener, then please feel free to leave this out.

Step By Step Instructions to make this pink drink:

This Pink Mocha is so quick and easy to make!

First, wash the beetroot and peel off just half of it.

Then, grate the peeled portion so you have about 1 tablespoon of fresh, raw, grated beets.

Add the grated beetroot and the maple syrup to the milk. I used a mason jar with a lid, so I could shake it around well, but you can use a glass and just stir with a spoon. Then, set this aside.

In a mug of your choice, add the chocolate sauce

Then, add in the espresso shot and stir well so the chocolate sauce mixes into it.

Finally, using a strainer (so the chunk bits of beetroot do not make it into the mocha) pour the beet and maple almond milk through the strainer into the coffee with the chocolate sauce. And, you have a delicious and nutritious, dairy-free mocha!

If you like to (by the way, this is optional) you can top this with some dairy-free whipped cream and drizzle on any remaining beet milk on top of it and this Pink Mocha is ready to enjoy!

This Pink Mocha is my way of adding a healthy boost to my morning coffee. Beets come with a smorgasbord of health benefits, including cardiovascular ones. If you would like to read more about the benefits of beets, check out this article.

February happens to be heart health month, so this Pink Mocha is another way I try to take care of my ticker.

Now, if you do not like coffee, but still want to enjoy beets in a warm beverage, make sure you check out this beet hot chocolate.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!

Easy Pink Mocha

4.82 from 11 votes

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Prep Time: 5 minutes minutes

Servings: 1 Pink Mocha

Author: Shashi

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Are you looking to add some color to your morning coffee routine? Then, make this easy, healthyish, delicious, and dairy-free pink mocha right in the comfort of your own home!

Ingredients

• Double shot of espresso or half a cup of strong coffee
• 1 tablespoon grated raw beetroot
• 2 tablespoons maple syrup
• 1 tablespoon chocolate sauce add 1 more tablespoon if you like your mocha very sweet
• 1 cup of almond milk
• OPTIONAL: Dairy-free whipped topping

Instructions

• First, wash the beetroot and peel off just half of it.
• Then, grate the peeled portion so you have about 1 tablespoon of fresh, raw, grated beets.
• Heat the almond milk by placing it in a microwave-safe mug and microwaving it for 1–2 minutes. Carefully remove it from the microwave.
• Add the grated beetroot and the maple syrup to the almond milk. Mix well and set this aside.
• In another mug of your choice, add the chocolate sauce.
• Then, add in the espresso and stir well so the chocolate sauce mixes into it.
• Finally, using a strainer (so the chunky bits of beetroot do not make it into the mocha) pour the beet and maple almond milk through the strainer into the coffee with the chocolate sauce.
• If you like to (by the way, this is optional) you can top this with some dairy-free whipped cream and drizzle on any remaining beet milk on top of it and this Pink Mocha is ready to enjoy!

Notes

When making this Pink Mocha, a good quality chocolate sauce is a must. I am not being paid to say this currently, but, my favorite chocolate sauce is Monin Dark Chocolate. My daughter introduced me to Monin, and it has kept me from spending an arm and a leg on coffee from various coffee establishments. Now, you could also use a white chocolate sauce if you prefer.

Nutrition

Serving: 1g | Calories: 247kcal | Carbohydrates: 51g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Sodium: 46mg | Fiber: 1g | Sugar: 43g

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