Raspberry Hot Chocolate – Creamy homemade hot chocolate made with a fruity addition – fresh raspberries!
Hot chocolate. It’s almost a necessity in winter time, right? Last year I made this incredible peanut butter hot chocolate, because, you know, I love all things peanut butter.
But this year, I wanted to make a hot chocolate with another one of my favorite chocolate combos: raspberry and chocolate. You’ll remember I went on and on about how incredible this duo is back when I made this chocolate raspberry mousse.
And my love hasn’t waivered since. So that’s why this year’s hot chocolate is getting a raspberry kick. Say hello to my Raspberry Hot Chocolate!
If the only hot chocolate you’re used to comes in a little packet and you just add hot water, prepare to be amazed! This hot chocolate is so thick and creamy and gives you the best chocolate mustache after every sip.
And that raspberry, guys…let me tell you. Adding it to the hot chocolate is like drinking one of those chocolate raspberry truffles from a chocolate shop. So rich and slightly tart. The whole drink is so balanced and I love it!
Making hot chocolate from scratch is much much easier than you’d think. And once you do, you’ll never buy those packets again! All you do is heat milk in a saucepan and then whisk in cocoa powder and sugar. Boom – that’s it!
For this raspberry hot chocolate, there’s just one more step and that is to break down the fresh raspberries into a puree by cooking them on the stove for a few minutes. Once it’s cooked, you just strain out the seeds and add to the hot chocolate and you have yourself a raspberry hot chocolate!
This hot chocolate is extremely simple to make. But just to make sure it goes smoothly, here are some tips:
- You don’t want to make the puree too thick or else you hot chocolate will be thick, too. I cooked it just until the fruit broke down and it was the consistency of syrup.
- Make sure you’re using powdered sugar, not granulated. Granulated sugar is gritty so it will make your hot chocolate gritty too.
- The best part about this recipe is that you can make it your own. Use whatever milk you want (soy, almond, whole, fat free) and make it as chocolatey as you want. The recipe is for rich hot chocolate so it’s super chocolatey. If you want it less chocolatey, just add more milk.
There you go – another killer hot chocolate recipe to make this winter! I hope you love it as much as I do.
Before you leave, I wanted to let you guys know about a giveaway Julie’s Eats and Treats is hosting for the holidays. It’s for an awesome Kitchenaid Stand Mixer! make sure you enter below. Giveaway ends on December 17th! Good luck!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
Raspberry Hot Chocolate
For the raspberry puree:
- 12 ounces fresh raspberries (two dry pints)
- 1/2 cup granulated sugar
- 1/4 cup water
For the hot chocolate:
- 2 cups milk
- 1/4 cup cocoa powder
- 2 tablespoons powdered sugar
- 3/4 cup raspberry puree (see recipe above)
- marshmallows for topping
- First, make the puree. Add raspberries, sugar, and water to a medium saucepan and heat to a boil. Boil for 5 minutes until mixture is slightly thicker than water and raspberries are broken down. Strain mixture to remove all seeds.
- Rinse and clean saucepan (or use a new saucepan) and add milk. Heat to medium until milk is steaming, but not boiling. Add cocoa and powder sugar. Whisk into milk. Add puree and whisk until combined.
- Remove from heat and split into two mugs. Add marshmallows and serve immediately.
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