Indulge in winter bliss: Raspberry Hot Cocoa, made with Torani Raspberry Syrup, and served with Sugar Bowl Bakery Brownies.
As the winter chill sets in, there is no better way to warm up than a steaming rich cup of cocoa. Why not make it elevated with raspberry cream on top and dark chocolate drizzle?
You'll need:
2 cups Whole milk
2.5 tbsp Unsweeted cocoa powder
2-3 tbsp Sugar
3 tbsp Torani Raspberry Syrup
4 tbsp whipping cream
Drizzle Torani Puremade Dark Chocolate Sauce
Step 1: In a small saucepan heat the milk, whisk in cocoa powder and sugar. Heat until very warm but not boiling, stir well.
Step 2: Pour the whipping cream into a cup, add Torani Raspberry Syrup and whip using a milk frother or whisk.
Step 3: Pour the hot cocoa into a serving glass then top with the raspberry cream mixture.
Enjoy with Sugar Bowl Bakery Brownie Bites. You can even heat them for a few seconds in the microwave for a warm treat.
More Valentine's Day drink ideas: