Created By: Veselovaphoto
Description
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?
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
-
PLACE 2 packages (6 ounces each) raspberries into a medium saucepan.
-
ADD 1 ½ cups water.
-
BRING raspberry mixture to a boil and REDUCE heat to low.
-
SIMMER 20 minutes and SKIM AWAY foam as necessary.
-
STRAIN raspberry mixture through a fine mesh sieve and PRESS lightly to release raspberry juice. Do not press firmly.
-
RETURN liquid to saucepan.
-
ADD 1 cup sugar.
-
BRING raspberry mixture to a boil and REDUCE heat to low.
-
SIMMER 5 – 7 minutes and STIR occasionally and SKIM AWAY foam as necessary.
-
SET ASIDE to cool slightly.
Hot chocolate
-
POUR 2 cups whole milk into a small saucepan.
-
ADD 1/2 cup heavy cream.
-
COOK over medium heat until milk mixture begins to steam.
-
PLACE 2 tablespoons cocoa powder into a small bowl.
-
TRANSFER 1 – 2 tablespoons milk mixture to bowl and WHISK until cocoa powder forms into a smooth paste.
-
ADD cocoa paste to warm milk mixture.
-
ADD 2 ounces chopped dark chocolate and STIR until chocolate is melted.
-
ADD 2 – 3 tablespoons raspberry syrup and STIR. (CHILL any remaining syrup for other drinks or cocktails.)
-
DIVIDE hot chocolate equally between 2 mugs.
-
GARNISH with whipped cream, whipped topping, or marshmallows.
-
SERVE immediately.
Serving Size:
0 cups per serving
Calories | 0 | |
---|---|---|
Total Fat | 0 g | |
Saturated Fat | 0 g | |
Cholesterol | 0 mg | |
Sodium | 0 mg | |
Total Carbohydrates | 0 g | |
Dietary Fiber | 0 g | |
Sugar | 0 g | |
Protein | 0 g |