
Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
15 mins
We know that white chocolate can be divisive—you either love it or you can’t stand it. This hot chocolate recipe was created for those in the "love it" camp, though it's so totally wonderful that it might just create converts out of white chocolate haters too. Topped with homemade whipped cream, mini marshmallows, and crunchy peppermint candy, it’s the perfect magical holiday drink everyone can enjoy all season long.
Unlike our regular hot chocolate, where we highly recommend going for full-fat milk, we actually prefer using a lower-fat option for this recipe. It really allows the creaminess from the white chocolate (rather than the milk) to come through, so 2% (aka, reduced fat) seems to be just the right sweet spot. If you like a super-rich white hot chocolate, you can swap out the 2% for whole milk, or for a much more indulgent sip, exchange a portion of it for heavy cream or half-and-half.
Because the star of this recipe is the white chocolate, you’re going to want to go for the best you can find. We recommend bars below, but if you can find a bag of quality white chocolate chips, like Guittard or Barry Callebaut, feel free to swap them in. Just keep the ounces the same, and you’ll be good to go. Whichever you go with, don’t forget to add a little salt to your white hot chocolate. Just like with other sweets (we're looking at you, salted chocolate ganache and salted caramel), adding salt emphasizes all the flavors in the drink, making the white chocolate shine rather than just being cloyingly sweet.
Made this? Let us know how it went in the comments below.
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Ingredients
- 4 cups
2% or whole milk
- 1 tsp.
pure vanilla extract
- 1/4 tsp.
kosher salt
- 4
(4-oz.) white chocolate bars, 3 chopped, 1 broken into large pieces
- 3/4 cup
heavy cream
- 1/2 cup
mini marshmallows
Crushed peppermint candies, for serving (optional)
Directions
- Step 1In a medium saucepan over medium-high heat, bring milk, vanilla, and salt to a simmer. Reduce heat to medium and add chopped chocolate. Simmer, whisking occasionally, until chocolate is melted and mixture is smooth and slightly foamy, about 2 minutes. Remove from heat.
- Step 2In a large bowl, using an electric mixer on high speed, beat cream until stiff peaks form, 2 to 4 minutes.
- Step 3Ladle white hot chocolate into large mugs. Top with a generous dollop of whipped cream, then sprinkle with marshmallows and peppermint, if using. Tuck broken chocolate pieces into whipped cream.
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