We’re in the thick of Hot Chocolate season here in Iowa, and my White Hot Chocolate is just delightful! Milk and quality white chocolate melted together over low heat to produce this wonderful wintertime warm beverage. Top it with my Marshmallow Whipped Cream and you have the perfect cold-weather treat!
Tips and Variations For This Recipe
- Use quality white chocolate. Using quality white chocolate makes all the difference in smooth creamy hot chocolate. I recommend using a baking chocolate bar like this or Ghirardelli white chocolate chips.
- Low and slow. Low and slow is key when melting the white chocolate into the milk. Turning the heat up too high will result in burnt, clumpy chocolate and scorched milk.
- Try adding caramel syrup or peppermint. Experiment with flavors! Add in a drop of peppermint extract or some caramel syrup to spice things up!
What You Will Need
- 4 C. milk of choice
- 1 C. or 8oz. quality white chocolate, chopped
- 1 tsp. vanilla extract
How To Make White Hot Chocolate
- In a medium saucepan over low heat, add the milk and white chocolate. Stir frequently until the chocolate is completely melted and combined with the milk. Keep on the heat until it gets nice and steamy and slightly frothy (approx. 8-10min.), then stir in the vanilla extract.
- Ladle the hot chocolate into mugs, add any flavorings you would like, and garnish with whipped cream or marshmallows (or both!). This recipe makes 4- 1 cup servings of white hot chocolate. Store leftovers in the fridge and reheat on the stove or in the microwave.
Another fun topping idea for this recipe is my Peppermint Whipped Cream!
If you love this hot chocolate recipe and you’re also a coffee drinker, check out my Peppermint Mocha recipe!
