Hot white chocolate is a creamy, cozy treat all year long. Make this indulgent, warm drink recipe from scratch using quality ingredients!
I often hear people say that they don’t care for white chocolate. Trust me; I completely understand!
It wasn’t too long ago that I considered myself to be kind of a hater. The truth is that, just like with many other ingredients, not all white chocolate is created equal.
And if I’m being perfectly blunt, most brands are kind of gross. Good quality white chocolate, on the other hand, is fantastic.
Ultimately, the type of chocolate you use in this white hot chocolate recipe is what will make all the difference. Good quality chocolate, whether it be white, milk, semi-sweet, or dark, is one of just a handful of ingredients I consider to be truly worth the splurge.
If you make this white hot chocolate using high quality ingredients, you’ll get incredible results.
Ingredients in Hot White Chocolate
For this hot chocolate recipe, you’ll only need three ingredients. The rest are optional! This is a very straightforward recipe, but it can be easily customized to your personal preferences.
- Milk– Use whatever milk you have; whole, low-fat, skim, nondairy, etc. For more decadence, add a splash of cream or half-and-half!
- Good quality white chocolate (more on this below)
- Vanilla extract
- Optional add-ins and toppings: peppermint extract, whipped cream, toasted mini marshmallows
- Liqueurs– For a special adult touch, try adding a splash of liqueur. Rumchata (my favorite), Grand Marnier, and Chambord are all delicious options. Keep in mind that these liqueurs are sweet, so don’t go overboard or the drink may be too sugary. If you don’t want to add additional sweetness, consider adding something like spiced rum instead.
You can use any type of chocolate in this recipe. Just keep in mind that you might need to add some additional sugar, depending on how sweet you like your hot chocolate.
If you use semi-sweet or milk chocolate, you probably won’t need to add any additional sweetener since those are also fairly sugary. You might want to add a sweetener if you use bittersweet chocolate.
Light agave nectar is an excellent, neutral-flavored liquid sweetener to keep on hand since it doesn’t need to dissolve like granulated sugar. You can always stir that in at the end to taste.
Granulated sugar will work fine as well; just taste the hot chocolate before serving, and if needed, whisk in a few teaspoons of sugar so that there’s time for it to dissolve while it’s still heating on the stovetop.
What is the best white chocolate?
“The best” anything is always going to be subjective. Cook’s Illustrated ran a taste test in 2009, and Guittard came out on top (2009 is obviously a bit dated, so take those results with a grain of salt).
In my opinion, the best white chocolate is Valrhona, with Guittard coming in at a close 2nd place.
A few months ago, I bought some Valrhona white chocolate baking chips while stocking up on supplies, and I haven’t looked back since. I honestly wasn’t expecting much, but I now have to resist the urge to snack on them for a sweet treat.
They are smooth and creamy; the perfect “melt in your mouth” chocolate, and I personally don’t find them to be too sweet. These baking chips are what inspired this recipe.
I think we can all agree that the worst white chocolate is cloying beyond belief. Who wants to make hot chocolate out of that?
- Don’t leave the saucepan on the stovetop longer than necessary, and don’t boil the ingredients. You’ll be serving it right away, so just bring it to barely a simmer.
- If you like mint chocolate, you can optionally add a small amount of peppermint extract at the end, after removing the mixture from the heat. Peppermint extract is stronger than vanilla extract, so start with a small amount (about 1/4 teaspoon) and add more to taste if desired.
- Whipped cream is an excellent topping. So are mini marshmallows, especially if you toast them first! You can toast them carefully under the broiler or use a brûlée torch.
Hot White Chocolate
- 3 cups milk (whole, low-fat, skim, etc)
- 10 ounces good quality white chocolate, chopped (I use Valrhona)
- 2 teaspoons pure vanilla extract
- Optional add-ins: peppermint extract, alcohol (see notes)
- Optional topping: whipped cream, toasted mini marshmallows
- In a medium-sized saucepan, combine the milk, white chocolate and vanilla.
- Stir over medium heat until the chocolate has melted and the mixture is just simmering, 3-5 minutes. Remove from the heat and stir in any optional add-ins, if using.
- Pour into mugs and top with whipped cream or mini marshmallows, if desired. Serve immediately.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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