Cooking and food and stuff.

White Hot Chocolate

There’s something so silky and smooth about white chocolate. That’s because it’s made of cocoa butter rather than the cocoa beans of darker chocolate.

It forms a perfect base for milk and heat. Vanilla, buttery, rich. A wonderful platform for a dollop of whipped cream – or the canned stuff that masquerades as whipped cream :).

I love the white hot chocolate at Starbucks but don’t often order it. I’m a slave to chai lattes. The white hot chocolate can be very rich.

White Hot Chocolate

adapted from Paula Deen

Printable Recipe

4 – 5 servings

  • 1 cup white chocolate chips
  • 1 cup half-and-half
  • 4 cups 1 – or 2% milk
  • 1 tsp. vanilla extract
  • whipped cream, for topping (optional)

1. Add the chocolate and half-and-half to a medium saucepan. Heat over medium heat, stirring constantly, until the chips have melted completely.

2. Stir in the milk and vanilla extract, heat until warm, stirring occasionally. Watch carefully – milk can easily go from simmering to boiling over.

3. Divide among glasses. If desired, add a dollop of whipped cream to each.

Comments on: "White Hot Chocolate" (3)

  1. Oh wow, this looks delicious! Off to the kitchen!

    Sarah Allen
    (my creative writing blog)

    • Hi Sarah! Thanks for stopping by and thanks for the kind words. :)

      I’m still getting this ‘good food photography’ thing figured out. If you make it, I hope you enjoy!

  2. Delicious! White hot chocolate is so much better than regular hot chocolate. Too bad it is not cold enough to truly enjoy this, yet.

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