Ingredients
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6
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3/4
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1/4
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1/4
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2 - 3
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-
-
-
-
-
-
-
-
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Directions
Raspberry Hot Chocolate, A recipe courtesy Aida Mollenkamp on the new cooking channel I have tweaked the ingredients just a little 🙂 Enjoy!, Really good mix of flavours Didn’t have crystallized ginger, but I don’t think it made a difference It was rich and creamy, and so good!, After throwing out a glass of nasty Land O Lakes Raspberry hot cocoa last week, this was a happy delight I liked the balance of chocolate and raspberry I made one serving with a little less than a TBL of syrup used half non-fat milk and half & half My chocolate was 1/2 milk and 1/2 dark The chocolate was thicker than I usually drink but not cloying I don’t care much for crystalized ginger so I topped with whipped cream instead This was the perfect drink for a cold, rainy evening after a hard day of work Made for PRMRT
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Steps
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1
Done
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Combine Everything Except the Syrup and Ginger in a Small Saucepan and Place Over Medium-Low Heat. Whisk Occasionally Until Chocolate Is Melted, About 2 Minutes. |
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2
Done
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Continue to Cook, Whisking Frequently Until Smooth and Slightly Thickened, About 5 Minutes. Remove from Heat, Stir in Raspberry Syrup, Top With a Piece of Ginger, If Using, and Serve Immediately. |
