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Ingredients
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White Chocolate Base
Finishing & Optional Add-ins
Method
White Chocolate Base
- 1
Warm the dairy
In a medium saucepan set over medium-low heat, combine the whole milk and heavy cream. Warm gently until steam begins to rise and small bubbles form at the edge (do not boil), about 4–6 minutes, stirring occasionally to prevent a skin from forming.
- 2
Melt the chocolate
Reduce heat to low. Add the chopped white chocolate to the warm milk-cream mixture. Let sit for 30 seconds, then whisk gently and continuously until the chocolate is fully melted and the mixture is smooth, about 1–2 minutes. If needed, lift the pan briefly off the heat to finish melting to avoid overheating.
- 3
Sweeten and flavor
Stir in the granulated sugar, vanilla extract, and a pinch of fine sea salt. Taste and adjust: add up to another 1/2 teaspoon sugar if you prefer it sweeter, or a touch more salt to balance sweetness.
- 4
Adjust texture
If the hot chocolate is too thick, whisk in up to 2 tablespoons (30 ml) warm milk. Maintain the mixture on the lowest warm setting for 1–2 minutes to integrate flavors; do not boil.
Finishing & Optional Add-ins
- 5
Serve
Divide the white chocolate hot drink between two warmed mugs (about 1 1/4 cups per mug).
- 6
Garnish
Top each mug with a generous dollop of whipped cream. Sprinkle white chocolate shavings or curls on top. If using, add a few toasted almond slices for crunch and/or a light dusting of ground cinnamon. For a peppermint variation, stir in 1/4 teaspoon peppermint syrup or a drop of peppermint extract to each mug.
- 7
Safety & presentation
Serve immediately while hot. Warn guests that white chocolate drinks can be very hot and that the whipped cream may insulate heat.