Homemade Raspberry Hot Chocolate

Syrup

1. PLACE 2 packages (6 ounces each) raspberries into a medium saucepan.
2. ADD 1 1/2 cups water.
3. BRING raspberry mixture to a boil and REDUCE heat to low.
4. SIMMER 20 minutes and SKIM AWAY foam as necessary.
5. STRAIN raspberry mixture through a fine mesh sieve and PRESS lightly to release raspberry juice. Do not press firmly.
6. RETURN liquid to saucepan.
7. ADD 1 cup sugar.
8. BRING raspberry mixture to a boil and REDUCE heat to low.
9. SIMMER 5 – 7 minutes and STIR occasionally and SKIM AWAY foam as necessary.
10. SET ASIDE to cool slightly.

Hot chocolate

1. POUR 2 cups whole milk into a small saucepan.
2. ADD 1/2 cup heavy cream.
3. COOK over medium heat until milk mixture begins to steam.
4. PLACE 2 tablespoons cocoa powder into a small bowl.
5. TRANSFER 1 – 2 tablespoons milk mixture to bowl and WHISK until cocoa powder forms into a smooth paste.
6. ADD cocoa paste to warm milk mixture.
7. ADD 2 ounces chopped dark chocolate and STIR until chocolate is melted.
8. ADD 2 – 3 tablespoons raspberry syrup and STIR. (CHILL any remaining syrup for other drinks or cocktails.)
9. DIVIDE hot chocolate equally between 2 mugs.
10. GARNISH with whipped cream, whipped topping, or marshmallows.
11. SERVE immediately.