Raspberry Hot Cocoa Recipe
Raspberry Hot Cocoa Recipe photo by Taste of Home
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Raspberry Hot Cocoa Recipe

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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup (calculated without toppings) : 325 calories, 17g fat (10g saturated fat), 14mg cholesterol, 92mg sodium, 38g carbohydrate (34g sugars, 4g fiber), 10g protein.


  1. In a small saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil).
  2. 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.
Originally published as Raspberry Hot Cocoa in Taste of Home December/January 2012, p47

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grannynana67 User ID: 49846 198710
Reviewed Dec. 13, 2011

"WHAT could be better than chocolate AND raspberries!!!!! And I used unsweetened chocolate and Splenda for my hubby. YUM!"

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