- In a small saucepan, combine strawberries, sugar, water, and lemon juice (optional).
- Cook over medium heat for 6–8 minutes, stirring often, until strawberries break down and look syrupy.
- For a smooth drink, blend the sauce or mash very well.
- Optional: strain through a fine mesh sieve if you want zero seeds.
2) Warm the milk and chocolate
- In a medium saucepan, warm milk over medium-low heat until steaming (do not boil).
- Whisk in cocoa powder until fully dissolved.
- Add chocolate chips and whisk until melted and smooth.
- Add vanilla and a pinch of salt.
3) Combine
- Whisk strawberry sauce into the hot chocolate base until your desired flavor level is reached.
- Taste and adjust sweetness (add sugar if needed).
4) Serve
- Pour into mugs.
- Top with whipped cream and your favorite toppings.
- Drizzle with extra strawberry sauce for a bakery-style finish.
Serving and Storage:
Strawberry hot chocolate is best served immediately while hot and silky. If you have leftovers, it reheats well with gentle
heat.
- Serve: hot, topped fresh.
- Refrigerate: store leftover drink (without toppings) up to 2 days.
- Reheat: warm on the stovetop over low heat, whisking. Avoid boiling to prevent separating.
- Strawberry sauce: store separately up to 5 days.
Tips:
- Don’t boil the milk: gentle heat keeps it creamy and prevents scorching.
- Use real chocolate: chocolate chips or chopped bars give deeper flavor than cocoa alone.
- Strain for smoothness: if seeds bother you, strain the strawberry sauce.
- Balance matters: dark chocolate + sweet strawberry is perfect; adjust sugar as needed.
- Pinch of salt: makes both chocolate and strawberry taste richer.
Variations:
- White chocolate strawberry: skip cocoa and use white chocolate for a pink strawberries-and-cream drink.
- Mocha twist: add 1 shot espresso or 1 tsp instant coffee.
- Spicy chocolate: add a pinch of cayenne or cinnamon for a Mexican hot chocolate vibe.
- Vegan version: use oat milk + dairy-free chocolate chips; sweeten to taste.
- Frozen treat: chill and blend with ice for a strawberry-chocolate “frappe.”
Conclusion:
Strawberry Hot Chocolate is the cozy, romantic upgrade your usual cocoa deserves—rich chocolate comfort with a bright berry
twist that tastes like chocolate-dipped strawberries in a mug. Make it simple for a weeknight treat or dress it up with
whipped cream and drizzle for a café-style dessert drink. One sip and it’ll become a cold-weather favorite.
FAQ:
Can I use strawberry syrup instead of real strawberries?
Yes, but real strawberries taste fresher and less artificial. If using syrup, start with 1–2 tbsp and adjust.
How do I make it smoother?
Blend or strain the strawberry sauce, and whisk the hot chocolate well so the cocoa dissolves fully.
What milk is best?
Whole milk gives the creamiest result. Oat milk is the best dairy-free option for a rich texture.
Can I make it ahead for a party?
Yes. Keep it warm on low heat and whisk occasionally. Add toppings right before serving.
Can I use frozen strawberries?
Absolutely. Frozen strawberries work perfectly for the sauce—no need to thaw first.
