2 cups of milk (26 fl. ounces)
60 g dark chocolate
1 tsp. vanilla extract
1/2 cup sugar
1 cup raspberry juice (recipe to follow, or see substitutions for using jam)
if using frozen raspberries (and I recommend, they give up the juice more easily), set raspberries aside in a bowl at room temperature. After a few hours, mash with a fork or blender and strain mash through a sieve. The liquid below the sieve is what we'll use for the recipe. I used my leftover raspberry chunks for a smoothie, if you want to do the same.
If using fresh raspberries, wash well and mash with a fork or blender. strain mash through a sieve. The liquid below the sieve is what we'll use for the recipe.
Directions: Melt the dark chocolate into a saucepan of milk on medium-low heat. Stir in sugar and vanilla extract. Stir in the raspberry juice; then pour into cups and enjoy!
- try using seedless raspberry jam instead of fresh/frozen raspberries, omit sugar
- use vanilla flavoured soy milk instead of regular milk; omit additional vanilla
- use 1/3 cup cocoa powder instead of dark chocolate. Not as smooth, but still good!
- use 1/3 cup of agave nectar if you are avoiding refined sugar