White Hot Chocolate
This White Hot Chocolate is pure comfort in every sip, made from scratch with real white chocolate for a silky, rich drink that's creamy without being heavy. The white chocolate flavor shines through with delicate vanilla notes, and it comes together in just 15 minutes with simple ingredients you likely already have. Perfect for cozy movie nights, holiday gatherings, or anytime you need a warm hug in a mug.
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Mugs for serving
- Vegetable peeler for chocolate shavings (optional)
Ingredients
- 4 cups whole milk 960ml; can substitute 2% milk or non-dairy milk like oat or cashew milk
- 8 ounces white chocolate chips 225g; or chopped white chocolate bars; use real white chocolate, not white baking chips or coating wafers
- 1 teaspoon vanilla extract high-quality recommended, such as Nielsen-Massey Madagascar Bourbon
- 1/4 teaspoon salt enhances sweetness and rounds out flavor
- whipped cream for topping (optional)
- white chocolate shavings for garnish (optional); made by running a vegetable peeler along the edge of a white chocolate bar
Instructions
- Pour the whole milk into a medium saucepan and place over medium heat. Stir occasionally and heat until steaming with small bubbles forming around the edges, about 5 to 7 minutes. Do not let it boil.
- Reduce heat to low and add the white chocolate chips or chopped white chocolate to the hot milk. Let sit for about 30 seconds to begin softening.
- Whisk gently in a circular motion until all the white chocolate has completely melted, about 2 to 3 minutes. Reach the bottom and sides of the pan to prevent settling. The mixture should be smooth and uniform.
- Remove the saucepan from the heat. Stir in the vanilla extract and salt, whisking for another 30 seconds to fully incorporate.
- Pour the white hot chocolate into serving mugs immediately while hot. Top with whipped cream if desired and add white chocolate shavings. Serve right away while steaming hot.
Notes
- Use high-quality white chocolate for the best flavor and texture. Cheap brands may seize up or taste artificial.
- Don't let the milk boil, as this can cause the chocolate to seize and become grainy.
- Whisk continuously while melting the chocolate to prevent lumps from forming.
- Whole milk creates the creamiest texture, but you can substitute 2% milk if needed. Oat milk and cashew milk work best as non-dairy alternatives.
- Heat the mugs before serving to keep the hot chocolate warm longer.
- If the chocolate seizes, add a tablespoon of hot water and whisk vigorously to smooth it out.
- Make sure your white chocolate doesn't contain any water before adding it to the milk, and ensure all utensils are completely dry.
- Store leftover white hot chocolate in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, whisking constantly, or in the microwave in 30-second intervals.
- Do not freeze white hot chocolate, as the texture will separate when thawed.
- To make ahead for a party, prepare up to 2 hours in advance and keep warm in a slow cooker on the lowest setting, whisking every 20 minutes.
- To reduce sweetness, use white chocolate with higher cocoa butter content or reduce white chocolate to 6 ounces (170g). An extra pinch of salt also helps balance sweetness.
Nutrition
Serving: 1CupCalories: 385kcalCarbohydrates: 46gProtein: 10gFat: 18gSaturated Fat: 11gCholesterol: 30mgSodium: 210mgSugar: 44gCalcium: 35mg
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