Scale

2 cups whole milk (or oat milk for dairy-free)

1/4 cup heavy cream (optional, for richness)

1/2 cup white chocolate chips or chopped white chocolate

1/2 tsp vanilla extract

1–2 drops pink food coloring (or 1/2 tsp beet powder/raspberry purée)

1 tsp raspberry syrup (optional)

Pinch of salt

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1. Warm milk and cream over medium-low heat until steaming (do not boil).

2. Reduce heat and whisk in white chocolate until melted and smooth.

3. Add vanilla, a pinch of salt, and food coloring. Stir until evenly pink.

4. Taste and adjust sweetness with berry syrup if desired.

5. Serve hot in mugs. Top with whipped cream or mini marshmallows.

Use real white chocolate (not candy melts) for the best flavor and texture.

To make it vegan, use oat milk and dairy-free white chocolate.

Perfect served with cookies, gingerbread, or raspberry cake.