Raspberry Hot Chocolate

Hot Chocolate is delicious but Raspberry Hot Chocolate? Even more amazing!



This drink is luxurious, rich and sweet—the best combination!



Raspberry Hot Chocolate

*Recipe makes 2 medium-sized drinks

Adapted from my Vegan Hot Chocolate recipe & Annie Eats

Hot Chocolate Recipe:

  •  1 1/4 cups almond milk
  • 1 1/2 tbsp agave nectar
  • 2 tbsp cocoa powder
  • pinch of sea salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Raspberry Syrup recipe:

  • 1/2 cup cane sugar
  • 1/2 cup water
  • 1/3 cup raspberries, frozen

First, start by making the syrup. Add the sugar, water and raspberries in a small saucepan and heat on high heat. Stir occasionally until all the sugar has dissolved.

When sugar has fully dissolved, reduce heat to low and allow it to simmer for 12-15 minutes.

Remove from heat and strain the syrup through a fine mesh strainer to ensure all the chunks of raspberry are left out of the syrup.

Pour syrup into a small container and set aside. This recipe should make about 1 cup of raspberry syrup and be stored in the fridge for a week or two.

Next, start on the hot chocolate by adding the almond milk, cocoa powder, sea salt, vanilla extract, agave, cinnamon and nutmeg in a saucepan and cooking on medium-high heat, stirring every so often.

When the mixture begins to bubble a bit (about 10-12 minutes) and mixture is fully combined, remove from heat.

Add 3-4 tbsp of the raspberry syrup to each cup. Fill the rest of the cup with hot chocolate and mix.



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