Here is a quick and delicious one for everyone! It’s the last weekend until Christmas and instead of pushing and shoving for gifts in department stores, why not stay at home with a nice hot cup of raspberry hot chocolate? That sounds so much better, doesn’t it?
There are endless ingredients to jazz up your hot chocolate this holiday season but a classic one that you might not see in coffee shops near you is raspberry. Chocolate and raspberry is such a classic combination. In this recipe, I used freeze dried raspberries that easily turn to powder when crushed. Since raspberries are not in season this time a year, I would avoid fresh raspberries unless you want to garnish with it.
Raspberry Hot Chocolate
yield : 1 serving
Whole Milk – 1 1/2 cup
Milk Powder – 1 tbsp
Cornstarch – 1 tsp
Milk Chocolate – 1/2 cup
Raspberry Powder – 1 tbsp, or to taste
Marshmallows
In a bowl, bring your milk to a slow simmer.
While you’re waiting for that, mix your milk powder and cornstarch together in a bowl. Mix with a whisk.
As the milk comes up to a simmer, take your pot off of the burner and add your chocolate. Mix quickly to melt the chocolate.
Put the pot back on the burner and add your milk powder and cornstarch. Whisk to prevent lumps and bring the mixture to a boil.
It’s important to cook out the cornstarch or else you’ll taste it in the end result.
Once it boils, strain it into your cup of choice and top with marshmallows. Toast it slightly with a torch and top with more crushed raspberries.
Tip:
- I enjoy my hot chocolate slightly thinner. If you’re aiming for more of a sipping hot chocolate, add more chocolate, milk powder, and cornstarch.
Enjoy!
