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Strawberry Hot Chocolate is made with real strawberries and white chocolate for a rich, pink drink that’s perfect for cold days or whenever you want something a little different from classic hot cocoa.
his Strawberry Hot Chocolate is a fun, pretty-in-pink twist on classic hot cocoa. Made with real strawberries and creamy white chocolate, it’s rich, cozy, and just sweet enough. It comes together in about 10 minutes with simple ingredients, so it’s an easy treat any time you want something a little different from regular hot chocolate.
Skip the strawberry powder mixes and give this one a try instead. Simmering real strawberries with white chocolate and milk gives you a richer, fresher flavor than anything from a packet, and the natural pink color makes it feel like a special treat without any extra work.
Erin’s Notes
- Made with real strawberries — no artificial strawberry powder or syrup, just fresh fruit for real flavor.
- Ready in 10 minutes — a quick stovetop drink with only 4 ingredients.
- Naturally pretty in pink — perfect for Valentine’s Day, a girls’ night in, or any time you want a fun twist on hot chocolate.
- Easy to customize — dress it up with marshmallows, whipped cream, or a drizzle of chocolate.
Ingredients You’ll Need
- Strawberries: Fresh, hulled strawberries give the best flavor and color. See the tips below for using frozen strawberries instead.
- Milk: Whole milk makes the richest, creamiest hot chocolate. See the tips below for using dairy-free milk.
- White chocolate: Use a good-quality white chocolate bar or chips, chopped, for the smoothest melt.
- Sugar: Just enough to sweeten the strawberries as they macerate and get juicy.
Strawberry Hot Chocolate
Ingredients
- 1/2 pound strawberries, hulled and sliced
- 2 Tablespoons sugar
- 2 cups milk
- 2 oz white chocolate
Instructions
- Combine the strawberries and sugar together, and let sit for 30 minutes, or until they get nice and juicy. Once juicy, use a food process or blender to puree them.1/2 pound strawberries, 2 Tablespoons sugar
- In a small saucepan heat the milk over medium low heat. Add the chocolate, and stir until melted. Stir in the strawberries. Simmer for a few minutes until everything is well blended.2 cups milk, 2 oz white chocolate
- Pour through a strainer to remove the seeds before serving. Garnish with marshmallows or whipped cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Strawberry Hot Chocolate
- Macerate Berries. Toss sliced strawberries with sugar and let them sit until juicy, about 30 minutes, then puree.
- Melt Chocolate. Warm the milk in a saucepan and melt in the white chocolate.
- Add Berries. Stir in the strawberry puree and simmer for a few minutes until well blended.
- Strain & Serve. Strain to remove the seeds, then serve warm with your favorite toppings.
Recipe Tips & Tricks
- Frozen strawberries work too — thaw them first and drain off any excess liquid before macerating so the hot chocolate doesn’t turn out too thin.
- For a brighter pink color, add a few drops of red food coloring after blending in the strawberry puree.
- Add a splash of vanilla extract along with the strawberry puree for extra flavor.
- Strain the puree well — pouring it through a fine mesh strainer removes the seeds for a smooth, silky texture.
- Don’t let the milk boil — heat it gently over medium-low so the white chocolate melts smoothly without scorching.
Recipe Variations
- Chocolate swap: Milk or dark chocolate can be used in place of white chocolate, but the drink will turn a chocolate-brown color instead of pink.
- Dairy-free: Swap in your favorite dairy-free milk. The hot chocolate will be a bit less rich and creamy than with whole milk, but it still works well.
- Toppings: Serve with mini marshmallows or a swirl of whipped cream — both are great finishing touches.
The natural color depends on how ripe and deeply colored your strawberries are. If you’d like a brighter pink, stir in a few drops of red food coloring after adding the strawberry puree.
Yes. Thaw them fully and drain off the extra liquid before macerating with the sugar, so the hot chocolate doesn’t end up watered down.
Yes, this recipe scales up easily — just increase all the ingredients proportionally for more servings.
