Ingredients

Beetroot juice (according to the size of the glass)

1 minibag (1.2oz/35 g) Genauva dark chocolate gems

2 ½ tbsp (1.5fl oz/45 cc) whisky

1 cinnamon stick

Decoration Tip

Flambé the whisky separately and pour it in at the moment of serving.

Beetroot hot chocolate By Peter Hernou

Beetroot and Chocolate drink

Preparation

  • Fill a pitcher with the desired amount of beetroot juice.
  • Add both the Genauva Finest Belgian Dark Hot Chocolate and the whisky. Steam the mixture to 162°F (72°C). Pour into the glass.
  • Place the cinnamon stick on top of the glass.

Comments, questions and tips

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