Raspberry Hot Cocoa Recipe

Raspberry Hot Cocoa Recipe photo by Taste of Home

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Garnished with whipped cream, chocolate curls and raspberry-flavored marshmallows, this cool-weather favorite goes from everyday to extra-special. —Andrew McDowell, Lake Villa, Illinois

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Raspberry Hot Cocoa Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

5 5 10

Ingredients

3 cups 2% milk
1 cup frozen unsweetened raspberries, thawed
6 ounces semisweet chocolate, chopped
2 teaspoons sugar
Optional toppings: whipped cream, marshmallows and chocolate curls

Directions

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. Yield: 4 servings.

Nutritional Facts 1 cup (calculated without toppings) equals 325 calories, 17 g fat (10 g saturated fat), 14 mg cholesterol, 92 mg sodium, 38 g carbohydrate, 4 g fiber, 10 g protein.

Originally published as Raspberry Hot Cocoa in Taste of Home December/January 2012, p47