White Cocoa with Raspberry Swirl

Name: White Cocoa with Raspberry Swirl
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 4 cups milk; 12 ounces white chocolate chips; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 1/2 cup seedless raspberry jam; 1/2 cup freeze-dried raspberries, crushed; Whipped cream, for topping; 4 French vanilla rolled wafer cookies, such as Pepperidge Farm Pirouette

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Level: Easy

Total: 20 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 15 min

Yield: 4 servings

Ingredients

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Cocoa:

4 cups milk

12 ounces white chocolate chips

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

Raspberry Sauce:

1/2 cup seedless raspberry jam

Garnish:

1/2 cup freeze-dried raspberries, crushed

Whipped cream, for topping

4 French vanilla rolled wafer cookies, such as Pepperidge Farm Pirouette

Directions

Watch how to make this recipe.

Special equipment:

a squeeze bottle

For the cocoa: In a medium pot, heat the milk until just simmering. Add the white chocolate chips, vanilla and salt and cook over medium-high heat, whisking, until the chocolate is melted and the mixture is smooth. Bring to a gentle boil, then keep warm.
For the raspberry sauce: Combine the raspberry jam and 2 teaspoons water in a small microwave-safe bowl. Microwave for 20 seconds, then whisk out any lumps.
For the garnish: To build the cocoa, dip the rim of each glass first in the raspberry sauce, then in the freeze-dried raspberries. Pour the remaining raspberry sauce into a squeeze bottle. Pipe a swirl of sauce around the inside of each glass. Portion out the cocoa. Top with whipped cream, a rolled wafer cookie and more raspberry sauce. Serve immediately.