This creamy rose hot cocoa is a fun twist on the traditional drink. It is sweetened with a light rose simple syrup, making the perfect pairing for the rich cocoa.
Late winter days hold the promise of spring while reminding you that those warmer days are still not quite ready to settle in to stay. What better way to cheer your spirits than to cozy up with a mug of hot cocoa, in this case, creamy rose hot cocoa? This cup of bliss offers the warmth our bodies crave while laced with roses holding the promise of the spring that is to come.
Hot cocoa is hygge in a mug. It is so cozy and absolutely delightful when you can sit and enjoy it with your favorite people.
I am a firm believer in embracing a cup of cocoa year-round. Lavender hot cocoa for spring, traditional cocoa for the summer or any time of year, chai hot cocoa for the autumn, and peppermint hot cocoa for early winter, and now rose for the late winter to name a few. There is no such thing as too much hot cocoa.
How to Make Creamy Rose Hot Cocoa
I first had a cup of rose hot cocoa at a chocolate shop in Sacramento a few years ago. I’ve been dreaming of it ever since. Occasionally, I tinkered around with it until I settled on this version last year.
The secret to the light rose flavor is twofold.
This recipe calls for simple rose syrup, and steeping rose petals in the milk for a fuller flavor. If you don’t have time to make the syrup, you can double up on the rose petals and add maple syrup or honey in the place of the rose simple syrup.
Tired of lumpy hot cocoa?
Have you ever made hot cocoa from scratch and struggled to mix all of the cocoa in? Whenever I try to add cocoa to milk, I am left with a few clumps that don’t want to mix in.
The secret to perfectly smooth hot cocoa every time is to make a cocoa paste. Mix the cocoa powder with your liquid sweetener, in this case, rose simple syrup and vanilla extract, together until it makes a smooth paste. Then, add your milk to the cocoa paste and stir until it is fully dissolved.
You will have a perfectly smooth and creamy rose hot cocoa that is perfect on its own or is ready to be topped with from scratch whipped cream and marshmallows.
Add in a bit of extra nourishment…
Hot cocoa doesn’t have to be a sugar-riddled treat. When made with the right ingredients, it can actually be quite nourishing. My milk of choice is raw milk for its high protein content, essential nutrients, and bioavailable minerals and vitamins. It is often tolerated by those who are lactose intolerant. Another favorite of mine is full-fat canned coconut milk that has been thinned. I tend to use two cans of water for one can of coconut milk.
Really, use whatever your personal milk of choice is; it’s sure to be delicious.
Another way to boost your rose hot cocoa is to add a couple of tablespoons of collagen. I love it for the ten-plus extra grams of protein it adds, but there are also several more reasons why it’s so great to add to your day. <—- Grab my favorite collagen from Perfect Supplements for 10% off with the code SIMPLICITY10
However, you make it, this simple drink might be just what you need to slow down for a few minutes and savor the day. Which, really, all of us can use.
More rose-inspired recipes:
Creamy Rose Hot Cocoa
Prep
Cook
Inactive
Total
Yield 2 serving
This creamy rose hot cocoa is a fun twist on the traditional drink. It is sweetened with a light rose simple syrup, making the perfect pairing for the rich cocoa.
Ingredients
- 2 1/2 cups milk (raw, coconut*, or milk of choice)
- 3 tablespoons cocoa powder
- 3 tablespoons rose simple syrup
- 1 tablespoon dried rose petals
- 1 teaspoon vanilla extract
- 1 pinch unrefined salt
- 2 tablespoons collagen (optional)
Instructions
- Add the milk and rose petals to a small saucepan. Gently warm over medium-low heat for about 5 minutes or until hot. If using raw milk, it is best not to let it get any warmer than 110℉ to preserve most of the beneficial properties of the raw milk. If desired use a milk frother to create foam.
- In a small bowl or mug, mix the cocoa powder, rose simple syrup, vanilla extract, salt, and collagen if using. Stir with a fork or a small whisk until a smooth paste is formed. Add a few drops of milk or water if the mixture seems too dry.
- Divide the cocoa paste between two mugs. Strain the rose petals, pour the milk into the two mugs, and stir gently to mix.
- Serve each cup of cocoa with a generous dollop of whipped cream if desired.
Notes
*You can make your own coconut milk or use full-fat coconut milk from a can. Canned full-fat coconut milk is very thick; use two cans of water to thin it to a whole milk consistency.
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