By Sharon123 on June 20, 2010
Photo by Baby Kato
Photo by Baby Kato
"A recipe courtesy Aida Mollenkamp on the new cooking channel. I have tweaked the ingredients just a little. :) Enjoy!"
Serving Size: 1 (217 g)
Servings Per Recipe: 2
"Really good mix of flavours. Didn't have crystallized ginger, but I don't think it made a difference. It was rich and creamy, and so good!"
"NIce blend of flavors between the chocolate and raspberry syrup. I did use 1% milk and half and half to reduce some of the fat content and it still was a nice hot cocoa. I skipped on the garnishment this go round. It was a nice change of pace to just plain hot cocoa. Thanks for sharing your recipe! Made for the Let's Party event 2010."
"Love chocolate, raspberries and ginger. I'm in heaven. What a lovely creamy, rich, decadent treat. Thank you so much for sharing. I will be making this often this winter."
"Very good. I didn't add the garnish and used half and half. My son and I enjoyed it."
"This is such a lovely recipe. Smooth, creamy and sweet and chocolaty and fruity and, and........I could go on for ever. I didn't have any crystalized ginger so I rimmed the cup with a mixture of ginger and sugar. Makes you want to hurry up and have another sip. Will make again and again. Thanks for sharing :)"
"After throwing out a glass of nasty Land O Lakes Raspberry hot cocoa last week, this was a happy delight. I liked the balance of chocolate and raspberry. I made one serving with a little less than a TBL of syrup. I used half non-fat milk and half & half. My chocolate was 1/2 milk and 1/2 dark. The chocolate was thicker than I usually drink but not cloying. I don't care much for crystalized ginger so I topped with whipped cream instead. This was the perfect drink for a cold, rainy evening after a hard day of work. Made for PRMRT"