Raspberry Hot Cocoa Recipes

RASPBERRY HOT COCOA

Steps:

• In a small saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil)., Place the raspberries, chocolate and sugar in a blender; cover. While processing, gradually add hot milk in a steady stream. Strain; discard seeds. Serve in mugs; top with whipped cream, marshmallows and chocolate if desired.

WHITE COCOA WITH RASPBERRY SWIRL

Steps:

• For the cocoa: In a medium pot, heat the milk until just simmering. Add the white chocolate chips, vanilla and salt and cook over medium-high heat, whisking, until the chocolate is melted and the mixture is smooth. Bring to a gentle boil, then keep warm.
• For the raspberry sauce: Combine the raspberry jam and 2 teaspoons water in a small microwave-safe bowl. Microwave for 20 seconds, then whisk out any lumps.
• For the garnish: To build the cocoa, dip the rim of each glass first in the raspberry sauce, then in the freeze-dried raspberries. Pour the remaining raspberry sauce into a squeeze bottle. Pipe a swirl of sauce around the inside of each glass. Portion out the cocoa. Top with whipped cream, a rolled wafer cookie and more raspberry sauce. Serve immediately.

RASPBERRY HOT CHOCOLATE

Steps:

• Combine everything except the liqueur and ginger in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.
• Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in liqueur, top with a piece of ginger, if using, and serve immediately.

RASPBERRY COCOA MIX IN A JAR

Steps:

• Sift together the powdered sugar, cocoa powder, non dairy creamer, salt and Kool-aid drink mix.into a large bowl. Stir in the milk powder. Pour into pint jars. Clost tightly.
• Yields about 9 cups prepared cocoa.
• Attach the following instructions on a gift tag.
• RASPBERRY COCOA.
• Put 3 tablespoons mix into a cup and add hot water.Stir.