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Made with dark chocolate, real raspberry purée, whole milk, and homemade rose simple syrup, this raspberry and rose hot chocolate recipe makes a romantic drink for Valentine’s Day.
Why Make This Raspberry and Rose Hot Chocolate?
While I love a mug of classic hot chocolate, this quintessential winter beverage doesn’t always have to stick to tradition. Case in point? My raspberry and rose hot chocolate recipe. Made with whole milk, raspberry purée, rose simple syrup, and rosewater, this recipe balances tart fresh fruit with fragrant floral notes and bittersweet dark chocolate.
With its raspberry and rose flavors, this drink is especially fitting for Valentine’s Day. (Like a bouquet of roses, a mug of hot chocolate is always better when shared!) It’s great for a cozy evening at home or for surprising someone special. Plus, it’s super easy to double or triple this recipe, making it a great option for a Valentine’s Day party, too.
Ingredients for Making Raspberry and Rose Hot Chocolate
To make this raspberry and rose hot chocolate, begin by gathering the following ingredients:
- Fresh Raspberries – You’ll need about 90 grams of fresh raspberries, or roughly 3/4 cup. Frozen will work, too.
- Freeze-Dried Raspberries – I prefer to buy powdered freeze-dried raspberries because they’re easy to stir into the purée. If you only have whole freeze-dried raspberries (or pieces) on hand, you can blitz them in a food processor to create a powder, then proceed with the recipe as written.
- Whole Milk – Whole milk makes a creamy, full-bodied drink, but you can also use half-and-half, semi-skimmed milk, or a plant milk such as oat, coconut, almond, or soy.
- Dark Chocolate – I recommend making this recipe with a high-quality dark chocolate (Valrhona, Callebaut, or Guittard are all good choices) rather than grocery store chocolate chips. Chocolate chips contain stabilizers which make them better suited to baking than beverage-making.
- Rose Simple Syrup – You can use store-bought, but I prefer to make my own rose simple syrup from scratch.
- Rosewater – I like the Neilsen-Massey brand, but any good-quality rosewater will work. Just make sure you’ve chosen a rosewater meant for consumption, rather than for cosmetic use.
Notes on Raspberry Purée
To make the raspberry purée, simply add fresh (or frozen, thawed) raspberries to the bowl of a food processor and purée until smooth, then pass the purée through a fine mesh strainer to remove the seeds.
For a shortcut, you can purchase pre-made raspberry purée from a restaurant supplier or on Amazon. With the leftovers, I suggest making my chocolate raspberry truffle recipe, or a batch of ruby raspberry ganache for filling macarons. You can also drizzle the purée over a homemade raspberry milkshake or a slice of raspberry rose chocolate cake. Fruit purées can also be portioned into an ice cube tray and frozen for future baking projects.
Garnishing Raspberry Hot Chocolate
Whipped Cream – The classic finishing touch for a mug of hot chocolate! Use a spoon or a piping bag to add a dollop of whipped cream, or coconut whipped cream.
Dark Chocolate – Garnish with curls or pieces of grated dark chocolate for a pretty finishing touch, or add a dusting of unsweetened cocoa powder.
Freeze-Dried Raspberries – Sprinkle with whole or crushed freeze dried raspberries, or dust with powdered berries.
Marshmallows – Serve your hot chocolate with homemade, heart-shaped marshmallows.
Dried Rose Petals – Dried rose petals make a lovely garnish for this rose-inspired beverage. Be sure to select petals clearly lableled as edible, food-safe, or culinary-grade.
Rose Simple Syrup or Raspberry Purée – Finish with an extra drizzle of rose simple syrup or raspberry purée.
Make-Ahead and Storage Suggestions
Make raspberry rose hot chocolate in advance and store it in an airtight container in the refrigerator for up to three days. Reheat in a small pan on the stovetop, or warm individual servings in a microwave-safe mug.
Other hot chocolate recipes you might enjoy:
Grapefruit White Hot Chocolate
Gingerbread Hot Chocolate
Red Wine Hot Chocolate
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Raspberry and Rose Hot Chocolate
- Total Time: 10 minutes
- Yield: 2 200-milliliter portions 1x
Description
Made with dark chocolate, real raspberry purée, whole milk, and homemade rose simple syrup, this raspberry and rose hot chocolate recipe makes a romantic drink for Valentine’s Day.
Ingredients
90 grams fresh raspberries (3/4 cup)
7 grams powdered freeze-dried raspberries (1 tablespoon)
360 milliliters whole milk (1 1/2 cups)
75 grams chopped dark chocolate (1/2 cup)
1–2 tablespoons rose simple syrup, or to taste
1 teaspoon rosewater, or to taste
Shaved dark chocolate and dried rose petals, to garnish
Instructions
Raspberry purée:
Add the raspberries to the bowl of a food processor and purée until smooth. If necessary, add 1-2 tablespoons of water to get the blades moving.
Pass purée through a fine mesh strainer to remove the seeds.
Stir in the powdered freeze-dried raspberries. Set aside while you prepare the hot chocolate.
Hot chocolate:
In a medium saucepan, warm the milk over low heat until steaming. Do not boil.
Add the chopped dark chocolate, stirring gently until completely melted.
Remove from heat. Whisk in the raspberry purée and rose simple syrup.
Pour into mugs and garnish with shaved dark chocolate and dried rose petals. Serve immediately.
- Prep Time: 10 minutes
- Category: Beverages
- Method: Stovetop