This rose hot chocolate has a delightful flavor and scent that’s perfect for Valentine’s Day. It’s rich, creamy, and delicious. This recipe makes two servings, but you can scale it up or down to make as many as you like.
Key Ingredients
Rose water gives this hot chocolate a delicate floral flavor and aroma. It’s made from rose petals that have either been steeped in water or distilled with steam, depending on the brand. If you haven’t tried rose water in desserts or sweet drinks before, you’re in for a treat with this recipe.
Be sure to use food-grade rose water as opposed to cosmetic rose water. If you have trouble finding rose water at your local stores, it’s easy to order online.
I like to sprinkle some dried rose petals on top of this hot chocolate immediately before serving. They’re so pretty and add the perfect festive touch for Valentine’s Day. Keep in mind that just like rose water, make sure to purchase food-grade rose petals to ensure they’re safe to eat. They’re easy to find online.
You can use any type of cocoa you prefer when making this recipe. I used natural cocoa powder, but Dutch-process cocoa powder works too. Or you can substitute raw cacao powder if you prefer.
Chopped dark chocolate adds richness and flavor to this hot chocolate. You can substitute any other type of chocolate you like.
I like to add a small pinch of sea salt to enhance the other flavors in this hot chocolate. You can substitute regular table salt or omit the salt altogether if you prefer.
How to Make Rose Hot Chocolate
Add the cocoa powder, coconut sugar, and boiling water to a small bowl, then mix until the cocoa powder and sugar are fully dissolved.
Transfer that mixture to a pot on the stove set to low-medium heat. Add the rose water, milk, and sea salt to the pot, then stir frequently for 5-10 minutes or until hot. Add the chopped dark chocolate to the pot, then stir until melted.
Transfer the hot chocolate to cups, then garnish with a sprinkle of food-grade dried rose petals, if desired.
Rose Hot Chocolate Recipe
Equipment
- Pot
Ingredients
- 2 tablespoons cocoa powder
- 2 tablespoons coconut sugar (or substitute your preferred sweetener)
- 2 tablespoons boiling water
- 1/2 teaspoon food-grade rose water
- 2 cups unsweetened milk of choice (I used soy milk)
- 1 small pinch of sea salt
- 1/4 cup chopped dark chocolate
- Optional topping: food-grade dried rose petals
Instructions
- Add 2 tablespoons cocoa powder, 2 tablespoons coconut sugar, and 2 tablespoons boiling water to a small bowl, then mix until the cocoa powder and sugar are fully dissolved.
- Transfer that mixture to a pot on the stove set to low-medium heat.
- Add 1/2 teaspoon food-grade rose water, 2 cups unsweetened milk of choice, and 1 small pinch of sea salt to the pot, then stir frequently for 5-10 minutes or until hot.
- Add 1/4 cup chopped dark chocolate to the pot, then stir until melted.
- Transfer the hot chocolate to cups, then garnish with a sprinkle of food-grade dried rose petals, if desired.
Notes
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Serve right away, or store in the fridge for up to three days, then reheat and stir before serving.
Nutrition
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