Raspberries and white chocolate are a combination that you’ll see often, both in desserts and in coffee drinks. Raspberries have a bright, sweet-tart flavor that is a good match for sweet, creamy white chocolate. They’re not the only berry that is a good match for white chocolate, however. Strawberries, blueberries and blackberries all play well with white chocolate. In this case, I used fresh blackberries to make a Blackberry White Chocolate Mocha. It’s a unusual – but delicious – change of pace from a raspberry drink and it’s especially good as blackberries are coming into season.
The drink is built with fresh blackberry purée and white chocolate. You can purée your blackberries in the food processor and then strain them to remove all the pulp and seeds from the fruit. This will leave you with a smooth, beautifully colored purée that can be added directly to your drink. I combined the purée with white chocolate (you might need to add a little sugar, depending on how see your berries are) and added hot coffee. The coffee is hot enough to melt the chocolate, so I just let it sit for a few minutes before stirring it to combine all the ingredients and topping it off with milk. You can use either coffee or espresso in this drink with good results.
I finished my mocha off with a couple of homemade Blackberry Marhmallows, which are also flavored with fresh blackberry purée. I highly recommend making a batch, but in lieu of that, you can top this drink off with regular marshmallows or whipped cream, and add a touch of leftover blackberry purée for extra flavor.
Blackberry White Chocolate Mocha
1 oz white chocolate, coarsely chopped
2 tbsp (1 oz) blackberry puree
2 tsp sugar
6 oz hot coffee
4 oz steamed milk
or 4 oz espresso + 6 oz steamed milk
In a large mug, combine white chocolate, blackberry purée and sugar. Top with hot coffee (or espresso) and stir until the white chocolate is completely melted and all the ingredients are combined. Top with steamed milk.
Serve with marshmallows or whipped cream.