Recipe & Photos By @OriginalBarBack

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Cholaca Hot Chocolate, Raspberries & Cream
Servings
Ingredients
  • 5 oz Cholaca Pure Liquid Cacao
  • 8 oz Package of Fresh Raspberries (may be made without berries)
  • 2 oz Pure Organic Honey
  • 10 oz Organic Whole Milk
  • 10 oz Organic Heavy Cream
  • 1/2 bar organic dark chocolate
  • Organic Whipped Cream (preferably home-made)
Equipment Needed
  • Non-stick sauce pan and wooden stirring spoon
  • 4 Coffee mugs
  • Mixing bowl and ladle
  • Fine-screen mesh strainer
  • BarBack Beverage multi-tool (or veggie peeler
Servings
Ingredients
  • 5 oz Cholaca Pure Liquid Cacao
  • 8 oz Package of Fresh Raspberries (may be made without berries)
  • 2 oz Pure Organic Honey
  • 10 oz Organic Whole Milk
  • 10 oz Organic Heavy Cream
  • 1/2 bar organic dark chocolate
  • Organic Whipped Cream (preferably home-made)
Equipment Needed
  • Non-stick sauce pan and wooden stirring spoon
  • 4 Coffee mugs
  • Mixing bowl and ladle
  • Fine-screen mesh strainer
  • BarBack Beverage multi-tool (or veggie peeler
Instructions
  1. Pour Cholaca, honey, 4 chocolate pieces, milk and cream into a non-stick saucepan and add raspberries. Simmer on medium heat while stirring for about 5 minutes or until chocolate pieces are melted. With a wooden spoon, press juice from berries while heating.
  2. Pour hot mixture through mesh strainer into a bowl. Press remaining juice from berries and discard fruit pulp and seeds.
  3. Ladle to fill 4 coffee mugs equally with your hot chocolate. Add whipped cream and one raspberry for garnish. Lastly, use your veggie peeler to shave some chocolate curls over the entire top surface of the hot chocolate. This recipe makes 4 servings. Enjoy!
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