Indulge in a cup of White Hot Chocolate–smooth, melted white chocolate with a touch of vanilla–ideal for those cold nights when you’re in the mood for something deliciously creamy!
White Hot Chocolate
While regular Hot Chocolate and Mexican Hot Chocolate are great, don’t overlook White Hot Chocolate! This recipe stands out for its ridiculously rich and creamy sweetness. It’s a must-try treat, especially when topped with a generous dollop of whipped cream and served with a pirouette cookie for dunking – simply the best!
Quick Tip
Add this as a unique addition to your Hot Chocolate Bar!
White Hot Chocolate Ingredients
- Half-and-half: Provides creaminess and richness; milk for a lighter (less rich) alternative.
- White chocolate chips: Opt for high-quality; a chopped bar is a good substitute.
- Fine sea salt: Just a pinch to enhance sweetness.
- Vanilla bean paste or extract: Paste adds depth, but extract works well.
Quick Tip
White chocolate is made from cocoa butter. More inexpensive brands sometimes add wax to maintain the texture. Premium brands don’t do this–they use pure cocoa butter. That’s why we encourage you to use a high-quality brand of white chocolate for this recipe.
Topping Ideas
- Whipped cream: Adds luxury; we’re all about homemade, but store-bought is great too.
- Marshmallows: Mini or dehydrated for a classic touch.
- Pirouette cookies: Ideal for dunking!
- Peppermint: Gives a holiday feel, or try cinnamon for a fun flavor twist.
How To Make White Hot Chocolate
- Combine ingredients: In a saucepan or slow cooker, mix the half-and-half, white chocolate chips, salt, and vanilla.
- Heat gently: On the stovetop, whisk over medium-low heat until smooth; in the slow cooker, cook on LOW for three hours, stirring once.
- Serve: Pour into mugs, top with desired toppings and enjoy!
Quick Tip
If using a slow cooker, stick to the low setting to avoid scorching the chocolate and curdling the mixture.
Storage
Can You Reheat Leftovers?
Absolutely! For storage, allow the White Hot Chocolate to cool, and then transfer it to an airtight container. It can be refrigerated for up to five days or frozen for up to three months.
To reheat, gently warm it on low heat in a saucepan, microwave, or slow cooker. Be sure not to boil. Stir thoroughly before serving.
What To Serve With White Hot Chocolate
- Savory snacks: Salted pretzel bites, Christmas cheeseball, or a small charcuterie board.
- Sweet pastries: Croissants, danishes, or sweet breads like banana bread.
- Cookies or biscotti: Chocolate chip cookies, gingersnap cookies, or almond biscotti.
- Fresh fruit: Strawberries, raspberries, or blackberries.
- Dessert bars: Lemon bars or brownies bring extra sweetness.
- Nuts or trail mix: Mixed nuts or homemade trail mix add a crunchy option.
White Hot Chocolate
Equipment
- Large pot or 4-quart slow cooker
Ingredients
- 4 cups half-and-half see note 1
- 11 to 12 ounces white chocolate chips
- 1/16 teaspoon salt
- 2 tespoons vanilla bean paste or vanilla extract
- Toppings as desired see note 2
Instructions
- Stovetop: Add all ingredients to a medium pot. Whisk the mixture continuously over medium-low heat until the chocolate is fully melted and the mixture is smooth. Be careful not to let it boil. Once smooth, remove from heat and serve immediately. Add optional toppings like whipped cream, marshmallows, and a pirouette cookie if desired.
- Crockpot: In a 4-quart or larger slow cooker, add all ingredients, starting with the chocolate chips. Do not include the toppings at this stage. Cook the mixture on low (never high) for three hours. Briskly whisk the mixture at least once halfway through. After three hours, whisk the mixture until well combined. Serve warm and garnish with your choice of optional toppings, such as whipped cream, marshmallows, and a pirouette cookie.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
