Incredible Hot Chocolate with Cherry Syrup

What is the one thing that everyone craves during winter? The one thing that is common for every country and tradition? Hot chocolate. A warm, steaming cup of hot chocolate is in every childhood memory and especially in mine. Glazing through the snow covered forest with skis on our feet, an orange and a chocolate in our backpacks accompanied by a thermos filled with home made hot chocolate. Ask any Norwegian and they will have the exact same memory- it’s just a thing we do here and we love it!

This specific hot chocolate recipe doesn’t only bring back my childhood memories, but it’s also filled with wonderful nutrients to get us through the long, cold winter months. Cacao to increase our levels of happiness, turmeric to reduce inflammation in our bodies and cherries for antioxidants and to increase our sleep hormone- melatonine. Great for a good nights sleep! zzzz…

This Incredible Hot Chocolate with Cherries is considered raw as it’s not heated over 40 degrees celcius and thus has all the nutrients intact. The clue is to run it long enough in a powerful blender to get it slightly warm. If you don’t happen to have a powerful blender, like most, try heating up on the stow on low heat until barely heated- or if you don’t care, heat it up and make it a proper hot chocolate for a cold day.

Snuggle up in the couch with this comforting cup of hot chocolate, you deserve it!

Incredible Hot Chocolate with Cherry Syrup

Yield 2 servings


Cherry Syrup:

1 litre frozen sour cherries

3 decilitre sugar

Hot chocolate:

4 decilitre plant milk, I used oat milk*

100 gram dark chocolate, good quality

Cherry Syrup


Cherry Syrup

Combine cherries and sugar in a medium saucepan and place over medium heat. Stir to coat cherries in sugar. Let simmer for around 15 minutes, stirring occasionally until the sugar has dissolved.

Set a strainer over a medium bowl and pour cherry mixture into the strainer. Press down on the solids until all the juice has gone through the strainer. Discard solids and chill the syrup until ready to use.

Syrup will keep refrigerated for up to two weeks.

Hot Chocolate:

Add dark chocolate and milk in a saucepan. Gently bring to a simmer, stirring often until the chocolate has dissolved in the milk.

Pour over into a cup and serve with a tablespoon or two of Cherry syrup.



  • globalfoodery
    3 years ago

    Oh Therese…this recipe sounds wonderful! I’ll make it this weekend for my husband and me as a treat! 🙂 X

    • Therese
      3 years ago

      Wonderful! Let me know what you think! 🙂

  • Nicholas Messinger
    2 years ago

    Brought back many happy memories of my childhood in Norway, on the island of Nesoya, where our landlady, Mrs Kalflaat (not sure of the spelling!) made us hot chocolate in a very ornate and colourful teapot,which I dropped while walking back to her house with it! I can still remember it – 65 years later!

    • Therese
      2 years ago

      That’s great! Food and traditions sure can bring back lots of memories. I’m glad that you shared yours! 🙂

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