Delicious treat you can serve at any Halloween party. This fierce hot cocoa is made with white chocolate and topped with an easy, homemade raspberry syrup. This hot cocoa will be absolutely perfect for a Halloween party. It will go great for kid’s parties and adult parties.
I’m not big on Halloween recipe around here. It’s really no reflection on how I feel about the holiday because I really love it, it’s right up there with Christmas for us. I dress up in two/three costumes, I decorate and we go to different events. Love it.
I just happen to have a complete loss of creativity when it comes to Halloween themed foods. Could be because I never had to throw a party (not by choice but by a force of tiny living space), could be because I just can’t think fun enough. I always look at all the fabulous Halloween posts from other bloggers in “awe.”
Everyone is so creative but me, me not so much. Plop me in a kitchen with a nearly empty fridge and I can come up with some awesome dishes but this, it’s just not coming to me!
But, even though I can’t come up with many fun and fabulous Halloween treats, I like making fake blood. That’s pretty much what I make on the actual holiday around here, fake blood and candy eye monster cupcakes and cookies. Going off of my Bloody Pancakes, aka Buttermilk Pancakes with Chocolate Covered Strawberry Syrup, I decided to make some “bloody” hot chocolate for the boys. It’s a fun hot chocolate made with white chocolate and raspberry sauce.
White chocolate and raspberry is a great flavor combo, so it would be nice any other time too, other than Halloween. Presentation is really what makes it Halloween themed. If you want, you can skip corn starch in the raspberry syrup, if you are not going for the thick “bloody” looking syrup.
White Chocolate Raspberry Halloween Hot Chocolate
- 3 oz raspberries
- 2 oz simple syrup
- 2 tsp cornstarch
- 3 cups non-fat milk
- 3/4 cup white chocolate chips
- 1 tsp vanilla extract
- Light whipped cream
- In a small sauce pot, over medium heat, combine raspberries, corn starch and Sweet 'N Low. Mash the berries, stir, cover and cook for 5-7 minutes. You can use an immersion blender to mix the berries, or mash with spatula as much as possible.
- Strain sauce through a fine strainer to get rid of the seeds. Use a spoon and keep stirring the sauce in the strainer, helping it go through since it will be a little think. Discard the seeds and set aside the syrup.
- In a small sauce pot, over medium heat, heat up milk and add white chocolate chips and vanilla extract. Stir slowly as it cooks until all the chips are melted and combined.
- Divide hot chocolate among the cups, top off with whipped cream and raspberry sauce. You can also sink some sauce to the bottom of the cup.
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Joshua Hampton says
That fake blood sure looks pretty. I wish I could have a mug of that lovely hot chocolate right now. Thanks for this lovely recipe.
Awe, thank you, Joshua!!
Joan Hayes says
Oh my gosh, I love this! White chocolate and raspberries go so wonderfully together. And sometimes less is more with Halloween treats, you know? This is perfect!
Oh, thanks! I always feel so bad not putting out many Halloween treats.
Thank you 🙂