Description
Creamy and decadent homemade white hot chocolate. Made with rich white chocolate, heavy cream, and a touch of vanilla, this comforting drink is perfect for cozy nights and holiday gatherings.
Ingredients
Scale
- 1 cup heavy cream
- 3 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 12 ounces good quality white chocolate, chopped (Ghirardelli or Lindt recommended)
- Optional toppings: whipped cream, marshmallows, white chocolate shavings, peppermint sticks, chocolate syrup, caramel sauce, sprinkles
Instructions
- Combine Cream and Milk: In a medium saucepan, pour in the heavy cream and whole milk. Whisk gently until well mixed.
- Add Vanilla and Salt: Stir in the vanilla extract and salt.
- Heat the Mixture: Place the saucepan over medium heat. Heat slowly, stirring occasionally, until steaming and small bubbles form around the edges (about 5-7 minutes, or 170-180°F/77-82°C). Do not boil.
- Reduce Heat: Reduce heat to low.
- Add White Chocolate: Add the chopped white chocolate to the saucepan.
- Stir Continuously: Stir constantly with a whisk until the white chocolate is completely melted and the hot chocolate is smooth and creamy (about 3-5 minutes). Scrape the bottom and sides of the pan to prevent sticking.
- Check for Smoothness: Ensure the hot chocolate is smooth and velvety. Continue stirring until any lumps disappear. The consistency should coat the back of a spoon.
- Remove from Heat: Remove the saucepan from the heat.
- Pour into Mugs: Carefully pour the white hot chocolate into mugs.
- Add Toppings (Optional): Top with your favorite toppings like whipped cream, marshmallows, white chocolate shavings, or peppermint sticks.
- Serve Immediately: Serve immediately while hot and creamy.
Notes
- Use high-quality white chocolate for the best flavor and texture.
- Adjust sweetness by adding or reducing the amount of white chocolate.
- For a warm flavor, add a pinch of cinnamon, nutmeg, or cardamom.
- Peppermint White Hot Chocolate: Add 1/4 teaspoon of peppermint extract.
- Salted Caramel White Hot Chocolate: Drizzle caramel sauce and sprinkle sea salt on top.
- Mocha White Hot Chocolate: Add a shot of espresso or 1 tablespoon of instant coffee.
- Vegan White Hot Chocolate: Substitute heavy cream and whole milk with plant-based alternatives like coconut cream and almond milk. Use vegan white chocolate.
- Slow Cooker White Hot Chocolate: Combine all ingredients in a slow cooker and cook on low for 2-3 hours, stirring occasionally.
- Make Ahead: Prepare the base ahead of time and store in the refrigerator for up to 2 days. Reheat gently before serving.
- Troubleshooting:
- White Chocolate Not Melting: Ensure low heat and stir constantly. Add a tablespoon of milk if needed.
- Hot Chocolate Too Thick: Add more milk.
- Hot Chocolate Too Thin: Add a tablespoon of cornstarch mixed with a tablespoon of cold water and simmer until thickened.
- White Chocolate Scorching: Transfer to a clean saucepan and continue stirring over low heat.
- Lumpy Hot Chocolate: Use an immersion blender or strain through a fine-mesh sieve.
- Prep Time: 5 minutes
- Cook Time: 10 minutes