Standard hot chocolate is made with dark chocolate or, very often, cocoa (when it should be called hot cocoa), but white hot chocolate is creamy and sweet and a little bit different. The flavor of this beverage will entirely depend on your choice of white chocolate. Make sure you buy a brand with cocoa butter listed as an ingredient and not alternative fats, such as palm oil or cottonseed oil. The cocoa butter is what gives white chocolate its “chocolate” flavor.
Image: Peter Muka
- 3 cups milk
- 1 cup heavy cream
- 8 ounces white chocolate, such as El Rey Icoa or Valrhona Ivoire, finely chopped
- 1 teaspoon vanilla extract
- Dutch-processed cocoa (optional)
- Freshly grated nutmeg (optional)
- White chocolate shavings (optional)
- 4 candy canes (optional)
- Heat milk and cream to a boil in a medium sized saucepan over medium heat. Remove from heat, stir in chocolate and cover. Let sit 3 to 5 minutes to melt chocolate; add vanilla extract. Whisk vigorously to a froth and to dissolve chocolate completely. Pour into four mugs or bowls (very European) and sprinkle with cocoa, nutmeg or white chocolate shavings. Serve with a candy cane as a stirrer, if desired.