If you’re in the mood for something cozy but still a little extra, this mulberry hot chocolate is it. It’s deep and chocolatey like your favorite winter drink—but better, thanks to a swirl of sweet-tart mulberry syrup and a big scoop of whipped cream on top. Whether you’re winding down for the night or just need a hug in a mug, this is the drink that gets it.
💛 Why I Love This Recipe
I’ve made hot chocolate a million ways, but the first time I stirred in mulberry syrup? Game changer. The berries bring this dark, jammy flavor that makes it taste fancy, even when it’s just you, a blanket, and Netflix.
- Rich chocolate + fruity mulberry = perfect match
- Feels special without being fussy
- Works with dairy or non-dairy milk
- Whipped cream is non-negotiable
- Great for using up leftover mulberry syrup
🍽 Makes: 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
🧾 What You’ll Need
- 2 cups milk (dairy or unsweetened non-dairy)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- ¼ cup mulberry syrup
- ½ teaspoon vanilla extract
- Whipped cream, for topping
- Extra mulberry syrup or berries, for garnish (optional)
⚖️ Macros (Per Serving, Using Whole Milk)
- Calories: 210
- Sugar: 24g
- Carbs: 28g
- Fat: 8g
- Protein: 6g
- Fiber: 2g
🔬 Why This Recipe Works (Quick Science)
Heating cocoa with sugar and milk allows the fat in the milk to carry the chocolate flavor across your tongue more richly. The acidity from the mulberry syrup cuts through the richness and lifts the whole drink. The vanilla ties it together, giving that warm dessert-y finish.
❌ Common Mistakes
- Not whisking the cocoa powder properly – It needs to dissolve fully, or you’ll get lumps.
- Boiling the milk – Warm it gently so it doesn’t scorch or split.
- Using cold syrup – Room temp mulberry syrup blends in more smoothly.
- Skimping on the whipped cream – Don’t do it. Trust me.
🍴 What to Serve With
- Shortbread cookies or biscotti
- Toasted banana bread
- A slice of chocolate cake
- Cheese board with dark chocolate chunks
- Warm cinnamon rolls
❓ FAQ
Can I use fresh or frozen mulberries instead of syrup?
Yes! Just simmer them with a bit of sugar and water to make a quick syrup.
Can I make this vegan?
Absolutely. Use oat, almond, or soy milk and a non-dairy whipped topping.
Is this too sweet?
Not at all! You can always cut the sugar or use dark cocoa powder if you like it richer and less sweet.
Can I make it ahead?
You can prep the syrup and keep it on hand, but always make the hot chocolate fresh for best texture.
👩🍳 How to Make Mulberry Hot Chocolate
Step 1: Heat the milk
Pour the milk into a saucepan and place over medium heat. Warm it until hot but not boiling.
Step 2: Add cocoa and sugar
Whisk in the cocoa powder and sugar. Keep whisking until smooth and no dry spots remain.
Step 3: Stir in mulberry syrup and vanilla
Add the mulberry syrup and vanilla extract. Stir well and let it heat for another 30 seconds.
Step 4: Pour and top with whipped cream
Pour into mugs and add a generous scoop of whipped cream. Drizzle with more mulberry syrup or top with a few berries if you like.
🧊 Leftovers & Storage
Not ideal for leftovers. If you need to reheat, do it gently on the stove—never microwave with whipped cream on top. You can keep extra syrup in the fridge for up to 2 weeks.
✨ Wrap-Up
This mulberry hot chocolate hits the sweet spot between cozy and bold. It’s chocolatey, fruity, creamy, and honestly just fun to drink. Try it once, and it might become your go-to winter treat—even if it’s not that cold out. Let me know how it turns out!
