Strawberry White Hot Chocolate (Edit recipe)

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So my second job I had when I was younger was Dunkin Donuts. This was around 2010. At that time they had the best White hot chocolate (like the mix that came out of a machine). It no longer exists and I haven't found anything close to that besides making my own. I knew adding strawberry syrup to this would be the best sweet treat. Think hot strawberry shortcake but with chocolate!

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PREP TIME

1 hour

COOK TIME

8 minutes

INGREDIENTS

5

Serves: 2

Ingredients

1 cup Strawberries, Chopped
0.25 cup Granulated White Sugar
0.25 tsp Vanilla Extract
0.5 cup White Chocolate Chips
1.5 cup Almond Milk, Sweetened

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small container with a lid place chopped strawberries and sugar
Mix with a spoon and let this sit for an hour in the fridge or overnight =macerated strawberries
On low-medium heat place pot of almond milk on the stove
In the same pot add white chocolate chips
Use a whisk to stir the mixture so the chocolate melts
Repeat this for 3-5 minutes
Take out your macerated strawberries
Over a glass/bowl place a strainer and drain the strawberry syrup
You should get about 1/4c of syrup
Add vanilla extract to the pot of white hot chocolate and turn off the heat
Lastly whisk in the strawberry juice
The mixture should have a light pink tint
Line your glass with melted white chocolate or chopped strawberries.
Pour your white hot chocolate and top with whip cream or Marshmallows

Notes

It is very important that the milk never gets to a boil You will add the vanilla extract towards the end so it doesn't burn off You can use whole milk if you'd prefer.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	127
Fat:	3 g
Carbohydrates:	25 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	120 mg
Fiber:	1 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.