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Raspberry Vanilla Pink Hot Chocolate

Rachel Quenzer
5 from 8 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Drinks
Cuisine Holiday
Servings 6


Hot Chocolate

  • 5 cups whole milk
  • 1 1/2 cups white chocolate chips
  • 2 tsp. vanilla extract
  • 2 tsp. raspberry extract OR
  • 1 1/2 tbsp. raspberry simple syrup
  • Whipped cream

Raspberry Simple Syrup

  • 3 cups fresh or frozen raspberries
  • 1 cup sugar
  • 2 cups water


  • Add your milk to a sauce pan and bring it to a boil.
  • Turn the heat down to low and add your white chocolate chips. Stir continuously until the chocolate has melted.
  • Add in your vanilla and stir.
  • Remove from heat and let cool a little.
  • Add your raspberry extract or simple syrup until well combined. Serve with whipped cream.

Raspberry simple syrup

  • Add water and sugar to a small saucepan and cook on medium stirring with a silicone whisk until the sugar is dissolved.
  • Add the raspberries and stir continuously until the mixture starts to boil then lower the heat.
  • Let simmer for about 30 minutes. Remove any foam that forms on the top.
  • After that time, remove it from the burner and strain the mixture to remove large chunks of raspberry and seeds.
  • Place in a new, small sauce pan and let simmer for another 15 minutes. 
  • Let cool and then place it in a clear jar and refrigerate. You can keep this for about a week. 
Keyword pink hot chocolate