Cholaca Hot Chocolate, Raspberries & Cream
  • 5oz Cholaca Pure Liquid Cacao
  • 8oz Package of Fresh Raspberries(may be made without berries)
  • 2oz Pure Organic Honey
  • 10oz Organic Whole Milk
  • 10oz Organic Heavy Cream
  • 1/2bar 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
  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!