White Hot Chocolate
White hot chocolate is a tasty take on the traditional drink.
Serves4
Prep5 minutes
Cook5 minutes to 7 minutes
Sweet, silky, and blissfully caffeine-free, white hot chocolate is a cozy elixir that you can wrap your hands around any time of day. Five simple ingredients and a short simmer on the stovetop make this homemade version far easier than running to a cafe (and a slam-dunk on snow days when you just want to stay warm inside).
Whole milk is an excellent starting point, but to push this into truly lush territory, we suggest adding heavy cream for rich flavor and velvety texture. Feeling experimental? White hot chocolate serves as a luxurious base for other flavors to build upon, like pumpkin spice, festive peppermint, or a warming splash of rum for the adults.
What Is White Hot Chocolate Made Of?
- White chocolate chips
- Whole milk
- Heavy cream
- Vanilla extract
- Salt
What Does White Hot Chocolate Taste Like?
High-quality white chocolate will contribute a subtle sweetness to your hot chocolate, so use the best version available in your grocery store (such as Ghirardelli). Natural white chocolate is a very pale yellow color, which indicates that it’s made with cocoa butter, so look for that instead of pure white chips to ensure better flavor. A combination of whole milk and heavy cream lends smooth richness, while vanilla extract and a bit of salt provide depth and balance.
What Toppings Pair Well with White Hot Chocolate?
- Marshmallows
- Whipped cream
- Grated nutmeg
- Cinnamon
- Candy canes
- Crushed cookies
- Caramel sauce
- Freeze-dried berries
- Shredded coconut
- Sprinkles
White Hot Chocolate Recipe
White hot chocolate is a tasty take on the traditional drink.
Prep time 5 minutes
Cook time 5 minutes to 7 minutes
Serves 4
Nutritional Info
Ingredients
- 8 ounces
white chocolate chips (1 1/2 cups)
- 3 cups
whole milk
- 1 cup
heavy cream
- 1 teaspoon
vanilla extract
- 1/4 teaspoon
kosher salt
Serving options:
Marshmallows
Whipped cream
Grated nutmeg
Instructions
Place 8 ounces white chocolate chips, 3 cups whole milk, 1 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt in a medium saucepan over medium-low heat. Bring to a simmer and cook, stirring frequently, until the chocolate is melted and the mixture is smooth, 5 to 7 minutes.
Pour into mugs. Serve with marshmallows, whipped cream, or a pinch of grated nutmeg, if desired.
Recipe Notes
Ingredients: Use high-quality white chocolate chips and vanilla extract for the best flavor.
Substitutions: For a slightly less rich hot chocolate, substitute half-and-half for heavy cream, or replace heavy cream with another cup of whole milk.
Peppermint variation: Add 1/4 teaspoon peppermint extract in Step 1.
Spiked variation: Remove the hot chocolate from the heat, and add 1 to 2 ounces rum, bourbon, or Kahlúa.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat.