White hot chocolate is a warm, sweet, and creamy drink made by melting white chocolate into hot milk.
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Unlike regular hot chocolate, it contains no cocoa powder, which gives it a light color and a smooth, buttery flavor that is sweeter and milder.
This white hot chocolate recipe is easy to make and extra creamy, using just a few basic ingredients for a smooth and comforting drink.
It's perfect for cold days, holidays, or cozy nights at home, and if using vanilla extract, add it at the end for the best flavor.
Ingredients You'll Need
Note: Full ingredients and quantities are provided in the recipe card below.
- Whole milk: Creates a smooth, creamy base without making the drink too heavy.
- Dry whole milk powder (optional): Adds extra creaminess by increasing milk solids without adding more liquid.I use Nido dry whole milk.
- Premium white chocolate: Adds sweetness and a smooth, buttery flavor.I like using Ghirardelli or Lindt because they melt well and taste delicious.
- Light brown sugar (optional): Helps balance sweetness and adds a soft caramel note.
- Vanilla extract: Enhances the flavor of the white chocolate.
- Freshly grated nutmeg (optional): My family and I love the gentle warmth it adds to this creamy drink.
How to Make White Hot Chocolate
Note: The full instructions are provided in the recipe card below.
- Whisk together the whole milk, heavy cream, and nutmeg in a 5-quart saucepan. Bring to just below a boil over medium-high heat.
- Remove the pan from the heat, and add the white chocolate and light brown sugar. Stir constantly until the chocolate has melted and the mixture is smooth, about 2 minutes.
- Divide the hot white chocolate among the 8 mugs, and serve.
Hint: Heat the milk gently and never let it boil, or the milk can scorch, and the white chocolate may separate.
Storage, Make Ahead, & Freezing
Storage: Store leftover white hot chocolate in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring well.
Make ahead: This drink can be made ahead and reheated just before serving. Warm slowly and avoid boiling to keep it smooth.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Use good-quality white chocolate for the smoothest texture and best flavor.
- Heat the milk gently, avoiding boiling, to keep the drink creamy.
- For extra richness, replace part of the milk with heavy cream.
- Adjust sweetness by adding more or less sugar to taste.
- I love adding a few star anise to the milk and letting it steep to infuse flavor, then gently reheating the milk just below a boil before adding the white chocolate for a subtle, warm note.
Pair with
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Recipe
Easy White Hot Chocolate
Ingredients
- 6 cups whole milk This recipe can be made even creamier by substituting 2 cups of heavy cream or half-and-half for 4 cups of milk.
- 2 tablespoons Nido dry whole milk, optional Help balance it and make it feel more indulgent.
- 11 ounces Premium classic white chocolate, such as Ghirardelli or Lindt, chopped
- 1 tablespoon light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon freshly grated nutmeg
Instructions
- Whisk together the whole milk, heavy cream, and nutmeg in a 5-quart saucepan. Bring to just below a boil over medium-high heat.
- Remove the pan from the heat, and add the white chocolate and light brown sugar. Stir constantly until the chocolate has melted and the mixture is smooth, about 2 minutes. Stir in the vanilla and divide the hot white chocolate among the 8 mugs, and serve.
Notes
- To store: Transfer it to an airtight container and place it in the refrigerator for up to 3 days.
- To reheat: First, reheat it in the microwave, stirring every 30 seconds until hot. Alternatively, pour it into a small saucepan over low heat, frequently stirring until hot.
- You can use any milk or non-dairy you want. However, full-fat dairy results in richer and creamier white hot chocolate.
- This recipe also works well with chocolate chips or bars.
- Topping ideas: Whipped cream, marshmallows, white chocolate shavings or chocolate chunks, peppermint, toffee bits, cinnamon and sugar blend, pumpkin pie spice, etc.
- Refrigerate the White Hot Chocolate for up to 3 days in an airtight container.Reheat in a saucepan over low heat until thoroughly heated; do not boil. After that, remove it quickly to serve.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
