Print Options

 
 
 Print
Raspberry Hot Cocoa Recipe

Raspberry Hot Cocoa Recipe

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. YIELD:4 servings

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

  • 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.

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.