Recipe: Grown-Up Nutty White Chocolate Raspberry Cocoa

Serves 4

3 cups milk

2/3 cup high-quality white chocolate chips or broken white chocolate bar

6 tablespoons raspberry liqueur*

6 tablespoons Frangelico liqueur

Garnish: White Chocolate Cream, optional**

Additional garnishes can include shaved white chocolate, chopped toasted hazelnuts and fresh raspberries, or gourmet marshmallows*** or raspberry marshmallows instead of the whipped cream

1. Fill serving cups with very hot water to warm them while you start the cocoa.

2. In a small saucepan, heat the milk over medium heat until warmed. Add the white chocolate chips and whisk until melted. Add the liqueurs and heat mixture until hot, but not over 140 degrees.

3. Pour the hot water out of the cups and fill with the cocoa. Top with dollops of White Chocolate Cream and garnish.

Chef's Notes:

*Be sure to use a high-quality raspberry liqueur or imported raspberry or berry liqueur as many raspberry schnapps-style liqueurs are high in acid and will curdle the milk.

**To make White Chocolate Cream: Place 1/3 cup heavy cream in a small bowl and whisk vigorously until soft peaks are just beginning to form. Add 1 tablespoon white crème de cacao liqueur and whisk until peaked.

***Gourmet handmade marshmallows are carried in the bakery department of upscale grocers.

Copyright 2008 Kathy Casey Food Studios