Slow Cooker Raspberry White Hot Chocolate
A pink, creamy pot for a family Valentine's night. Frozen raspberries from the freezer and a bag of white chips melt into something that feels special, and the kids will want to make the heart garnishes.
What you'll need
- 1.5 cups frozen raspberries (190 g)
- 0.25 cup sugar (50 g)
- 7 cups whole milk (1.65 L)
- 1.5 cups heavy cream (360 ml)
- 2 cups white chocolate chips (340 g)
- 2 teaspoons vanilla extract (10 ml)
- 1 pinch salt
- Whipped cream, freeze-dried raspberries or sprinkles, for topping
How to make it
Simmer the raspberries and sugar in a small saucepan for 5 minutes, mashing, then press through a sieve to remove seeds. (About 2/3 cup / 160 ml.)
Add the milk, cream, white chips, salt and the raspberry syrup to a 6-quart slow cooker and whisk.
Cover and cook on low for 2 hours, whisking every 30 minutes until the chips melt. Do not let it boil.
Stir in the vanilla and turn to warm.
After step 1, warm everything in a large pot over medium-low for 15 minutes, whisking, until smooth and steaming.
Glass: Mugs. Garnish: Whipped cream and crushed freeze-dried raspberries.
Chef's secrets
Straining the seeds is worth it; it makes the cocoa silky.
White chocolate scorches easily, so keep it on low and whisk.
Grown-ups can add 1 oz (30 ml) raspberry liqueur to their mug.
Good to know
The raspberry syrup keeps in the fridge for 1 week; leftover cocoa for 3 days.
Holds on warm for up to 2 hours.
