Red Velvet Iced Chocolate

Mar 10, 2026

This recipe is our love letter to velvet. Deep, ceremonial cacao met with the earthy sweetness of beetroot, all layered over ice and finished with a billowing cream cheese cloud. Indulgent, nourishing, and impossibly beautiful in the glass.

 

The tsokolate base is built on Lover Tableya, our stone-ground ceremonial cacao from the Philippines. Smooth, rich, and full of heart-opening compounds. The beet-kissed milk brings a natural sweetness and that signature crimson blush, while the cream cheese cloud adds a tangy, mousse-like finish that transforms every sip into something truly special.

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Why Tsokolate lover?

Tsokolate Lover was crafted for rituals of pleasure and presence. Infused with potent adaptogens and botanicals, it goes beyond cacao to offer something deeply nourishing for the heart, hormones, and spirit.

 

It offers:

 

✦ Ceremonial cacao for depth, antioxidants, and heart-opening theobromine

✦ Rose to soothe the heart, lift mood, and nurture emotional balance

✦ Red maca to support energy, stamina, and hormonal harmony

✦ Shatavari to nourish the female reproductive system and build resilience to stress

✦ Monk fruit for clean sweetness without refined sugar or blood sugar spikes

 

No fillers. No shortcuts. Just pure, intentional cacao infused with the herbs your body actually needs.

ingredients

tsokolate

✦ 2 x Lover Tableya

✦ 2 to 4 tbsp sweetener of choice (we love agave)

✦ 120 ml hot water

vanilla beet milk

✦ 150 ml cold plant milk of choice

✦ 2 tbsp sweetener of choice

✦ 1 tsp vanilla extract

✦ 1/2 tsp beetroot powder

cream cheese cloud

✦ 100 ml plant cream

✦ 2 heaped tbsp vanilla coconut yoghurt

✦ 2 tbsp sweetener of choice

to finish

✦ A pinch of beetroot powder and rose petals, for dusting

✦ Ice

method

make the tsokolate concentrate

✦ Combine Lover Tableya, sweetener, and hot water in a small saucepan or heatproof jug. Whisk until the cacao is fully melted and the mixture is glossy and smooth. Set aside to cool slightly.

make the vanilla beet milk

✦ In a small jug, combine cold plant milk, sweetener, vanilla extract, and beetroot powder. Whisk until the beetroot is fully dissolved and the milk is a deep, rosy pink. Set aside.

whip the cream cheese cloud

✦ In a cup or jar, combine plant cream, vanilla yoghurt, and sweetener. Whisk or froth until thick, airy, and spoonable. It should hold its shape softly, like a cloud with a little tang.

build the glass

✦ Fill a tall glass generously with ice.

✦ Pour the vanilla beet milk over the ice first, letting it settle at the base.

✦ Slowly pour the tsokolate concentrate down the side of the glass, allowing it to bleed through the beet milk in deep, swirling ribbons.

✦ Spoon the cream cheese cloud generously over the top.

✦ Dust with a whisper of beetroot powder to finish.

✦ Serve immediately. Stir gently just before drinking to let all three layers meet.
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Ready to Sip?

This is ceremony in a glass. A drink that invites you to slow down, be present, and savour every single layer, because some rituals deserve to be witnessed before they are consumed.

Your Ritual Awaits.

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