Raspberry Hot Chocolate

• 6 ounces milk chocolate, finely chopped
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons raspberry liqueur (recommended Chambord)
• Crystallized ginger, for garnish, optional

1. Combine everything except the liqueur and ginger in a small saucepan and place over medium-low heat.
2. Whisk occasionally until chocolate is melted, about 2 minutes.
3. Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes.
4. Remove from heat, stir in liqueur, top with a piece of ginger, if using, and serve immediately.

milk chocolate, milk, heavy cream, cocoa, raspberry liqueur, ginger

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/raspberry-hot-chocolate-recipe.html (may not work)