In a small saucepan, combine fresh raspberries, sugar or honey, and water. Cook over medium heat for about 10 minutes until soft.

Remove from heat, let it cool, then blend until smooth. Strain to remove seeds.

In a medium saucepan, gently simmer milk over low heat, whisking constantly until steaming but not boiling.

Add white chocolate chips, stirring until completely melted into the milk.

Stir in the raspberry puree and vanilla extract until well combined. Optionally add food coloring.

Pour into mugs and top with whipped cream before serving.