When the temperature drops outside, there's nothing like a warm and comforting cup of White Hot Chocolate to help you unwind and relax. Made with premium white chocolate, whole milk, and a variety of warming spices, this homemade version is perfect for savoring anytime, whether snuggled up on the couch, entertaining guests, or simply looking for a luxurious treat. Its rich and decadent flavor, white hot chocolate can be enjoyed as a morning pick-me-up or a sweet and satisfying dessert. Why not whip up a batch today and treat yourself to a sweet drink?
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What is White Hot Chocolate?
White hot chocolate is a variation of traditional hot chocolate made using white chocolate instead of regular dark or milk chocolate. White chocolate is made from cocoa butter, sugar, and milk solids but does not contain cocoa solids, which give dark and milk chocolate their characteristic brown color and cocoa flavor.
White Hot Chocolate Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Whole milk: This is the base liquid for hot chocolate. It provides a creamy texture and a rich, slightly sweet flavor.
- Evaporated milk or half-and-half: This ingredient adds creaminess to the hot chocolate and a slightly richer flavor than regular milk.
- Premium classic white chocolate: This is the star of the show! The white chocolate adds sweetness and richness to the hot chocolate. Be sure to use high-quality white chocolate for the best results.
- Pure vanilla extract: This ingredient enhances the flavor of the white chocolate and gives the hot chocolate a subtle vanilla flavor.
- Clear vanilla: This is another form of vanilla flavoring that adds a more intense flavor than pure vanilla extract.
- Star anise: This spice has a licorice-like flavor and aroma that adds a unique depth of flavor to the hot chocolate.
- Freshly grated nutmeg: Nutmeg has a warm, sweet, and slightly spicy flavor that complements the other ingredients in the hot chocolate.
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How to Make White Hot Chocolate
Note: The full instructions are provided in the recipe card below.
In a medium-sized saucepan, combine the milk evaporated milk and spices. Cook over medium heat, frequently stirring, until milk starts to bubble around the walls of the saucepan (scalding) or the temperature registers 180 to 175 F.
Lower heat and cook for 10 minutes, frequently stirring so it doesn't burn. Remove from heat and steep for ten additional minutes. Heat gently, add chocolate, and whisk briskly for 5 minutes over low heat until hot (do not boil) and the chocolate is completely melted. Add both vanilla and serve with star anise in each cup. Enjoy!
Substitutions
- Whole milk: You could use other types of milk, such as skim or 2% milk, but remember that this may affect the creaminess and richness of the hot chocolate.
- Evaporated milk or half-and-half: You could use heavy cream instead of evaporated milk or half-and-half, resulting in an even richer and creamier hot chocolate.
- White chocolate: If you don't have white chocolate, use milk or dark chocolate instead. However, this would change the flavor and color of the hot chocolate.
- Star anise: If you don't have a star anise, you could use cinnamon sticks or cardamom pods, providing a similar warming spice flavor.
- Nutmeg: If you don't have nutmeg, use other warming spices like cinnamon or cloves, or omit the spice altogether.
Variations
- Peppermint white hot chocolate: Add ½ teaspoon of peppermint extract to the recipe to give the hot chocolate a cool, minty flavor.
- Coconut white hot chocolate: Replace the whole milk with coconut milk and use coconut extract instead of vanilla extract for a tropical twist.
- Raspberry white hot chocolate: Stir ¼ cup of raspberry jam or puree into the hot chocolate to add a fruity sweetness.
- Spiced white hot chocolate: Add warming spices like cinnamon, cloves, and ginger to the recipe for a more complex flavor.
- Orange white hot chocolate: Add the zest of one orange to the recipe and the vanilla extract for a bright, citrusy flavor.
How to Serve
To serve the white hot chocolate, stir it well to ensure it's smooth and creamy. If desired, strain the hot chocolate through a fine-mesh strainer to remove the star anise pieces. Then, ladle the hot chocolate into mugs and garnish each mug with a sprinkle of freshly grated nutmeg and a piece of star anise. Add some whipped cream or marshmallows to the top of the hot chocolate for an extra decadent treat. Serve immediately while the hot chocolate is still warm and creamy. Enjoy!
How to Store & Re-Heat
- To store: Leftover white hot chocolate, 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.
If you have a slow cooker with a warm setting, you could transfer the hot chocolate to the slow cooker and heat it on the warm setting, occasionally stirring until hot. Regardless of your chosen method, be careful not to boil or overheat the hot chocolate, which could cause it to separate or become grainy. Once it's heated through, serve it in mugs and enjoy!
Make-Ahead
White hot chocolate can be made ahead of time; however, it must be noted that it may thicken or develop a layer on top the longer it sits. To make it ahead, follow the recipe as directed and allow the hot chocolate to cool to room temperature before transferring it to an airtight container. The hot chocolate can then be stored in the refrigerator for up to 2 days. When you're ready to serve it, reheat it using one of the methods described above, being careful not to overheat it.
If the hot chocolate has thickened or developed a layer, whisk it vigorously until it's smooth and creamy again. Ladle the hot chocolate into mugs, garnish as desired, and serve immediately. Making hot chocolate will save you time and stress on the day you plan to do it.
Tips for Making The Best White Hot Chocolate
- Choose Good-Quality White Chocolate: The quality of your white chocolate significantly impacts the flavor and texture of your white hot chocolate. Opt for premium white chocolate that contains cocoa butter for a rich and smooth result.
- Use Whole Milk and Evaporated Milk: Combining whole milk and evaporated milk (or half-and-half) adds a luxurious creaminess to the hot chocolate. This combination enhances both the texture and flavor.
- Grate Your Nutmeg: Freshly grated nutmeg has a more vibrant and aromatic flavor than pre-ground nutmeg. Use a fine grater to grate a small amount directly into the hot chocolate mixture.
- Steeping Spices: Allowing the star anise and nutmeg to steep in the milk after heated infuses the flavors and creates a more well-rounded taste profile. Be sure to strain out the spices before proceeding.
- Low and Gentle Heat: When melting the white chocolate, use low heat and stir constantly to prevent scorching or burning. White chocolate is sensitive to high temperatures, so patience is key.
- Whisk Vigorously: Whisk the white chocolate mixture briskly while melting the chocolate. This ensures that the white chocolate fully melts and incorporates into the milk, creating a smooth and homogenous mixture.
- Avoid Boiling: White chocolate is delicate and can easily seize or become grainy if exposed to high heat. Avoid boiling the mixture and heat it gently until the white chocolate completely melts.
- Use Clear Vanilla: Clear vanilla extract enhances the flavor of the white hot chocolate without altering its pristine white color. Regular vanilla extract might tint the drink slightly.
FAQ
Can I use other types of chocolate instead of white chocolate?
You can use other types of chocolate, such as milk or dark chocolate, but this will change the flavor and color of the hot chocolate.
Can I use other types of milk instead of whole milk?
You can use other types of milk, such as skim or 2% milk, but this may affect the creaminess and richness of the hot chocolate.
How long will the hot chocolate last in the refrigerator?
The hot chocolate can be stored in the refrigerator for up to 3 days.
Can I freeze the hot chocolate?
Technically, you can freeze the hot chocolate, but it's not recommended as it may negatively affect the texture and flavor of the drink.
Can I make the hot chocolate ahead of time?
You can make the hot chocolate and store it in the refrigerator for up to 2 days.
Can I make this recipe vegan?
You can make a vegan version using non-dairy milk, almond or soy milk, and vegan white chocolate.
Can I adjust the sweetness of the hot chocolate?
You can adjust the sweetness by using more or less white chocolate or adding sugar to taste.
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Recipe
Easy White Hot Chocolate
Ingredients
- 4 cups whole milk
- 1 (12 oz) evaporated milk or 1-½ cups of half-and-half
- 17 ounces Premium classic white chocolate, such as Ghirardelli or Lindt, chopped
- 1 teaspoon pure vanilla extract
- 1 teaspoon clear vanilla
- 5 pieces star anises , plus for garnish
- 1 teaspoon freshly grated nutmeg , plus more for garnish
Instructions
- In a medium-sized saucepan, combine the milk evaporated milk and spices. Cook over medium heat, frequently stirring, until milk starts to bubble around the walls of the saucepan (scalding) or the temperature registers 180 to 175 F.
- Lower heat and cook for 10 minutes, frequently stirring so it doesn't burn. Remove from heat and steep for ten additional minutes.
- Heat gently, add chocolate, and whisk briskly for 5 minutes over low heat until hot (do not boil) and the chocolate is completely melted. Add both vanilla and serve with star anise in each cup. Enjoy!
Notes
- To store: Leftover white hot chocolate, 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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.