Thick and creamy homemade hot chocolate with your own raspberry syrup made from scratch. With fresh raspberries, plenty of chocolate, and heavy cream, there’s only one question left: are you team whipped cream or team marshmallows?
Prep Time:
10 minutes
Cook Time:
32 minutes
Serves:
2
Ingredients
Syrup
2 Packages (6 ounces each) Driscoll’s Raspberries
1 1/2 Cups water
1 Cup sugar
Hot chocolate
2 Cups whole milk
1/2 Cup heavy cream
2 Tablespoons cocoa powder
2 Ounces dark chocolate, chopped (or dark chocolate chips)
Whipped cream, whipped topping, or marshmallows
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.
