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Creamy Pink Velvet Hot Chocolate

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This creamy pink velvet hot chocolate blends white chocolate and real raspberries for a silky, sweet-tart drink that’s as beautiful as it is comforting. Perfect for cozy nights, special occasions, or whenever you need a warm hug in a mug.

Ingredients

Scale
  • 2 cups whole milk (or oat/almond milk for dairy-free)
  • 1/2 cup heavy cream (or coconut cream for lighter/vegan version)
  • 1/2 cup white chocolate chips or chopped white chocolate
  • 1/2 cup fresh or frozen raspberries (thawed if frozen)
  • 2 tablespoons granulated sugar (or honey/maple syrup)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 2-3 drops pink food coloring
  • Whipped cream (for topping)
  • Extra raspberries (for garnish)
  • White chocolate shavings (for garnish)
  • Mini marshmallows (optional, for topping)

Instructions

  1. Prep the raspberries: Rinse and pat dry if fresh, thaw and strain if frozen. Puree raspberries in a blender or with an immersion blender until smooth. For a velvety texture, press the puree through a fine mesh strainer to remove seeds.
  2. Heat the milk and cream: Pour whole milk and heavy cream into a medium saucepan. Warm over medium-low heat, stirring occasionally, until steaming but not boiling (about 3-4 minutes).
  3. Add the white chocolate: Stir in white chocolate chips or chopped white chocolate. Whisk gently until fully melted and incorporated, about 2-3 minutes.
  4. Sweeten & flavor: Add granulated sugar, vanilla extract, and a pinch of salt. Whisk until dissolved. Taste and adjust sweetness if needed.
  5. Mix in raspberry puree: Slowly pour the raspberry puree into the hot milk mixture, whisking constantly to blend. Add pink food coloring if desired. Cook for 2-3 minutes more, until hot but not boiling.
  6. Strain (optional): For a silky drink, strain the hot chocolate through a fine mesh sieve to remove any remaining seeds or pulp.
  7. Serve: Pour into mugs. Top with whipped cream, extra raspberries, white chocolate curls, and mini marshmallows if desired.
  8. Troubleshooting: If too thick, add a splash of milk. If too pale, blend in more raspberry puree or a drop of color. Whisk vigorously or strain if lumps appear.
  9. Efficiency tip: Prep toppings while the milk heats. Raspberry puree can be made ahead and refrigerated.
  10. Sensory cue: The hot chocolate should be velvety-smooth, with a sweet, fruity aroma and cheerful pink color.

Notes

For dairy-free or vegan, use plant-based milk, coconut cream, and dairy-free white chocolate. Strain raspberry puree for a silky texture. Taste before adding extra sugar, as white chocolate is sweet. Prep toppings while heating milk for efficiency. Store leftovers in the fridge for up to 2 days and reheat gently. Raspberry puree can be made ahead and refrigerated.

Nutrition

Keywords: pink velvet hot chocolate, white chocolate raspberry drink, creamy hot chocolate, Valentine's Day, cozy drink, kid-friendly, gluten-free, dairy-free option, easy hot chocolate, raspberry hot chocolate

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