Warm up with a mug of Raspberry Hot Chocolate, made from scratch with 100% real food ingredients. This raspberry hot chocolate recipe isn’t quite as quick as mixing a packet of hot cocoa powder with hot water, but it’s a labor of love. In the end, you’ll have an incredibly creamy, velvety hot chocolate with notes of sweet-tart raspberry in every sip. No artificial flavors or sweeteners are needed!
This homemade hot chocolate is an absolutely divine blend of creamy cow’s milk or any dairy-free substitution, pure cocoa powder, melted dark chocolate, pureed raspberries, and just enough maple syrup, vanilla, and salt to tie it all together.
All of that said, something truly magical happens when juicy raspberries and decadent dark chocolate join forces, and this raspberry hot chocolate captures that magic perfectly. One sip and I’m confident you’ll never return to the store-bought stuff!
The truth is, I have a huge food crush on anything involving chocolate and raspberries, so this is a chocolate raspberry recipe among many.
Why You’ll Love This Recipe
If the mouthwatering photos weren’t enough, here are SIX more reasons to skip the box of hot cocoa mix and make raspberry hot chocolate from scratch:
- It’s rich, creamy, and comforting – the perfect cozy hot drink to warm you up on a cold winter evening.
- This hot cocoa recipe is made with real food ingredients, naturally sweetened, and can be made with or without dairy and sugar.
- It’s very easy to make with fridge and pantry staples you may already have in your kitchen.
- This recipe makes one serving, but it’s just as easy to make a bigger batch for a crowd.
- It’s nutritious and delicious!
- This hot chocolate drink makes a perfect special treat for Christmas and Valentine’s day.
Ingredients You’ll Need
- Milk – You can make this delicious drink with standard cow’s milk or any non-dairy alternative. Almond, coconut, macadamia, oat, rice, and soy milk are excellent options – although I find cashew milk makes the creamiest vegan hot chocolate.
- Raspberries – You can use fresh raspberries or frozen and thawed raspberries.
- Cocoa powder – Use good quality cacao, cocoa, or dutch process cocoa powder.
- Dark chocolate – I like using 70% dark chocolate, but feel free to use a bar of even darker chocolate. Most importantly, use a good-quality chocolate bar rather than chocolate chips as they contain stabilizing ingredients and do not melt as nicely in hot chocolate as chocolate bars.
- Vanilla – A touch of vanilla elevates the rich, creamy flavors.
- Pinch of salt – A pinch of salt helps round and improve flavor.
- Maple syrup – I suggest it as a sweetener because it adds a caramel-vanilla-ish element. But remember that you may not need to add any sweetener if your raspberries are super sweet.
How to Make Raspberry Hot Chocolate
- Heat the milk: Heat your choice of dairy or non-dairy milk in a small saucepan over medium-low heat. If using non-dairy milk, bring to a simmer, uncovered, and cook, stirring frequently, until lightly thickened (about 10 minutes). Turn off the heat. Letting the non-dairy milk gently simmer makes it thicker, resulting in a much creamier cup of cocoa. If using regular cow’s milk, turn off the heat as soon as the milk reaches a simmer.
- Dilute the cocoa powder: While the milk simmers, mix the cocoa powder and a generous splash of milk in a small bowl, making a smooth paste.
- Puree the raspberries: Blend the raspberries in a food processor or blender until smooth. To remove the raspberry seeds, strain the puree in a fine mesh sieve, using a rubber spatula to help push it through.
- Put it all together and heat: Add the raspberry puree, cocoa paste, salt, dark chocolate, and vanilla extract to the saucepan of warm milk. Whisk well and bring the mixture to a gentle boil. Remove from the heat and sweeten to taste. Finally, pour your homemade raspberry hot cocoa into a mug and enjoy!
Do not let the milk heat past a low boil. When milk is heated past a certain point, it tends to boil over and lose valuable nutrients. This applies to dairy and non-dairy milk.
Do not leave the stovetop unattended. If the milk starts foaming, remove it from the heat while whisking to stop it from bubbling over the sides of the pot.
You must mix the cocoa powder with milk to make a paste. If you add the cocoa powder directly to the milk, it will rise to the surface, but when mixed into a paste, it blends with hot milk like a dream.
Make EVEN creamier hot cocoa by adding a tablespoon or two of whipped topping or thickened coconut cream.
This hot chocolate recipe is the perfect canvas for these customizations:
- Switch up the berry – Raspberry isn’t the only flavor that tastes amazing in hot chocolate. Blueberry, blackberry, and strawberries are also delicious.
- Switch up the sweetener – Swap maple syrup with agave nectar, coconut syrup, molasses, or date syrup for a different sugary-sweet flavor.
- Toppings – Topping hot chocolate with a dreamy swirl of regular or vegan whipped topping or whipped coconut cream and a small handful of marshmallows is always a good idea!
Storing & Freezing
Storing: If you have any leftover hot chocolate, let the mixture cool to room temperature, and keep it refrigerated for 2-3 days. You can reheat it in a saucepan over medium-low heat or pop it into the microwave.
Freezing: You can also freeze hot chocolate leftovers, then blend them in a high-speed blender to make instant frozen hot chocolate!
Frequently Asked Questions
Can I make this with frozen raspberries?
You can, but you’ll want to thaw the berries first on the counter or under cool running water if you’re short on time. When you puree frozen raspberries, they tend to clump into a frozen ball, making the straining step much more difficult.
How do I make this hot cocoa for a crowd?
This recipe is for one, so making it for more people is pretty easy math -just multiply each ingredient amount by the number of servings you need, and follow the instructions as written -using a much larger pot, of course!
You can then assemble a hot cocoa bar with mugs and toppings on the side for the party go-ers to help themselves to -and perhaps Chambord raspberry liqueur, Bailey’s Irish creme, and chocolate vodka as add-in options. Cheers!
Can I make it in a slow cooker?
If you are making raspberry hot chocolate for a crowd, using your slow cooker is a great idea! To do so, heat the milk on HIGH until it’s heated through and thickened to your liking. Then whisk in the cocoa paste, pureed raspberries, and the remaining ingredients. Continue whisking until smooth, then switch the cooker to KEEP WARM.
More Healthy Drinks for the Holidays:
- 1 1/2 cup non-dairy milk or 1 1/4 cup cow's milk
- 3/4 cup raspberries, thawed if using frozen raspberries
- 1 Tbsp cocoa powder
- pinch of salt
- 0.35 oz / 10 g dark 70% chocolate
- 1/2 tsp vanilla extract
- 1 tsp maple syrup or to taste
For the non-dairy option:
- Pour the non-dairy milk into a small saucepan. Bring to a simmer and cook for 10 minutes. Do not cover as some liquid should evaporate to make the non-dairy milk creamier. (You can skip this step if you like your hot chocolate less creamy, in this case, use 1 1/4 cup of milk and just bring it to a simmer. )
For the dairy option:
- Pour the milk into a small saucepan. Bring the milk to a simmer and turn off the heat.
For the hot chocolate:
- In the meantime, place the cocoa powder into a small bowl. Add about 1 1/2 tablespoon of milk and mix to create a smooth paste. Set aside.
- Place the raspberries in a food processor or blender and pulse a few times until smooth.
- Place a mesh colander over a bowl. Pour the puree into the colander.
- Using a rubber spatula, push the puree through the colander. Discard the seeds. (Check this Raspberry Sauce recipefor more instructions and step-by-step pictures).
- Add the raspberry puree, cocoa paste, salt, dark chocolate, and vanilla extract to the milk. Whisk to combine.
- Bring the hot chocolate to a gentle boil and take off the heat. Sweeten to taste.
1. The recipe is for one serving. Just multiply the ingredients to make more.
2. Nutrition information is a rough estimate for 1 serving of the raspberry hot chocolate made with cashew milk.
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Nutrition InformationYield 1 portion Serving Size full recipe
Amount Per Serving Calories 164.8Total Fat 8.4gSaturated Fat 3.5gTrans Fat 0gUnsaturated Fat 2gCholesterol 0.3mgSodium 399.8mgCarbohydrates 21.2gFiber 7.1gSugar 9.5gProtein 4.1g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.