Raspberry & White Chocolate Cider

This isn't your usual hot drink. The fruitiness of apple and raspberry meets the creamy butteriness of white chocolate. It's like marrying a hot fruit soup with a hot cocoa: refreshing and intoxicatingly sweet at the same time.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Modern

Ingredients

Equipment Needed

  • Saucepan: For cooking.
  • Sieve: To remove raspberry seeds.
  • Whisk: To emulsify the chocolate.

Allergen Information

⚠️ Milk

Instructions

1

Put the apple juice on to boil with the raspberries and cinnamon. Bring to a boil, then lower the heat and let simmer for 10 minutes.

Tip: Under heat, raspberry cell walls break down, releasing all flavour and colour (extraction).
2

Meanwhile, warm the cream in a small pan (do not boil!), remove from heat, and break in the white chocolate. Stir until you get a homogeneous cream.

Tip: You are making a 'ganache'. The cream helps stabilise the chocolate so it doesn't separate into fat droplets when added to the acidic fruit juice.
3

Strain the apple juice into a clean saucepan, pressing the raspberries through the sieve so the pulp goes in but the seeds don't.

Tip: Straining removes annoying bits.
4

Stir the creamy chocolate base into the hot, strained fruit juice. Use a whisk for a smooth texture.

Tip: Thorough mixing creates the final emulsion.
5

Serve hot, piled high with whipped cream.

Tip: Whipped cream provides a hot-cold contrast.

Recipe FAQ

Why is the top oily?
The cocoa butter in the white chocolate separated. Mix with a stick blender or whisk to re-emulsify.

Ingredients

  • 1 l Apple juice (100%)
  • 200 g Raspberries (frozen or fresh)
  • 100 g White chocolate
  • 100 ml Double cream
  • 2 pcs Cinnamon sticks
  • 1 tsp Vanilla extract
  • 5 ml Whipped cream (for serving)