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
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.