This Week's Hot Chocolate Sips 

Issue 5: June 18, 2021 

Happy Monday!

My hands are stained red and I no matter of washing seems to be getting them back to their original colour. That is what a weekend of working with beetroot will do to you. But it was all in the name of this newsletter! After being served a beetroot hot chocolate a few weeks ago (and wondering what the point of it all was), I decided to try my own. 

While there isn't much of a history of beets and hot chocolate, the beets do turn the drink bright red. The Mayans used to add annatto seeds to their drinking chocolate to get the same effect (perhaps minus all of the impressive health benefits beetroots supposedly have). 

So this week's newsletter is everything you never realised you wanted to know about beetroot. 

Thanks for following and if you have any hot chocolate news you'd like to share, send it over!


Recent posts...

Beetroots and Hot Chocolate

Everything you ever wanted to know about beetroots and hot chocolate...

Click here for more. 

A Beetroot Hot Chocolate at Wild At Heart Cafe, Pemberton, Australia

I jam packed a few things into this post including why there is no Starbucks in Western Australia, why drink beetroot hot chocolate and why Pemberton is such a great little find. 

Click here for more. 

And if you want to know even more about beets

And in other hot chocolate news…

Barry-Callebaut owned Dutch brand Van Houten has a new powdered chocolate drink made from ruby chocolate (but now know how to make your own anyways with beetroot right!). 

Davao City (home to  Malagos Chocolate award winning Dark drinking chocolate) named Chocolate Capital of Philippines. 

A woman in Bristol is fundraising to save a very old Fry's cocoa powder ad on the side of her house believed to date back to 1890. 

A case brought on by former child slaves from Ali against Nestle for knowingly perpetuating slavery at Ivory Coast cocoa farms was thrown out by the US Supreme Court. 

Harrods in London has a new Chocolate Hall. They have been selling chocolate for over 150 years.

Any links you want to share? Send them to me here. 

"Don't beet yourself up" (haha)

This newsletter is a work in progress. If you have any tips or suggestions please let me know!

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