Raspberry White Hot Chocolate
Serves: 4 Total time: 5-10 minutesIngredients:
- 3 1/2 cups whole milk
- 1/4 cup half and half
- 1/4 cup seedless raspberry jam
- 4 oz chopped white chocolate (Use a broken up bar if you can. It will melt better than chips, which are made with palm oil instead of cocoa butter!)For the whipped cream:
- 1/3 cup heavy cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions:
- Heat milk and half and half in a medium saucepan over medium heat, whisking gently, until bubbles begin to appear around the edges. Don’t let it boil!
- Add the white chocolate and whisk until it’s all melted and the mixture is smooth.
- Add the jam and keep whisking until it’s all incorporated.
- Keep warm while you make the whipped cream.
- In a chilled bowl, beat the heavy cream with an electric beater on high until it thickens slightly.
- Stop mixer and add the powdered sugar and vanilla.
- Keep beating until stiff peaks form.
- Top hot chocolate with cream, and garnish with extras if you’re feeling fancy!