Raspberry Hot Chocolate (Real Fruit!)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Give your hot cocoa a fun pink twist with this deliciously creamy Raspberry Hot Chocolate recipe.

5 from 18 votes

In a small saucepan, combine the raspberries and sugar or honey and water. Cook over medium heat for about 10 minutes, stirring frequently, until the berries begin to break down. Remove from the heat, transfer to a blender, and blend until smooth.
Strain the raspberry puree through a sieve to remove the seeds using the back of a spoon if necessary.

In a medium saucepan over low heat, bring the milk to a simmer, whisking constantly. Before the milk reaches a boiling point, remove the saucepan from the heat.
Add in the white chocolate chips and stir until they've melted and the white chocolate milk is smooth. If the chocolate isn't dissolving completely, turn the heat on low.
Add the raspberry puree and vanilla extract, and stir until they've incorporated into the milk. For a richer red color, add 1 to 2 drops of red food coloring and stir.

Want to use raspberry preserves instead? Add 4 tablespoons of raspberry preserves to the hot chocolate and stir to combine. Pour the hot chocolate through a sieve before serving to remove any seeds.