This white choco raspberry hot chocolate is the perfect way to enjoy cold nights with the family. It’s the perfect way to bond too. Instead of a dessert, you can just have this and curl up on the living room rug while playing with your children or reading a story for them. This is best to enjoy on weekends because weekends are when the adults are free from work responsibilities and it’s just perfect!
Our friend over at Slow Cooker Gourmet has this to say about the recipe:
“The taste of homemade hot chocolate simply cannot be replicated with a packet. And considering how easy it is, there’s no reason not to just go for the good stuff. This is a white chocolate version made by melting white chocolate baking chips. Then simply add milk, cream and sweetened condensed milk and you are on your way to the richest and most satisfying white hot chocolate ever.“
Just like how I said a while ago! Those hot chocolate mix in packets don’t even come close to the taste of this hot chocolate. This is real and raw and just oh so yummy!
Ingredients
- 1 cup Toll House white chocolate chips
- 14 oz Eagle Brand sweetened condensed milk
- 2 cups Borden heavy cream, divided
- 3 cups Borden milk (any variety, diary on non will do)
- 2 tablespoons Domino powdered sugar
- 1 teaspoon McCormick vanilla
- 1/4 cup Chambord raspberry liqueur, optional
Instructions
Add white chocolate chips, condensed milk, 1 cup of the cream and the milk to a slow cooker
- Cover and heat on low for about 2 hours
- In a large bowl, add remaining 1 cup of cream, powdered sugar and vanilla
- Using a hand mixer or stand mixer, whip until stiff peaks form
Serve mugs of hot chocolate with about a tablespoon of raspberry liqueur or to taste and a dollop of whipped cream as desired
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Quick Tip: You could leave it out the raspberry liqueur or sub raspberry syrup for the kids.
Thanks again to Slow Cooker Gourmet for this amazing recipe
