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White Hot Chocolate Recipe

Inspired by Roasted Nomad

Time15m

Serves4

Make White Hot Chocolate Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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White Hot Chocolate

4 cups whole milk8 oz white chocolate (finely chopped or chips)1 tbsp granulated sugar1 tsp Watkins vanilla extract1 pinch Celtic sea salt1 tbsp Heavy cream0 to taste mini marshmallows or whipped cream (optional)0 to taste white chocolate shavings or grated nutmeg (optional garnish)

Method

White Hot Chocolate

Heat milk

Pour 4 cups whole milk into a medium saucepan. Place over medium-low heat and warm gently until steam appears and small bubbles form at the edges (do not boil), about 5–7 minutes, stirring occasionally to prevent skin from forming.

Add sugar and salt

Stir in 1 tablespoon granulated sugar and a pinch of salt until dissolved and evenly distributed through the milk, about 1 minute.

Melt white chocolate

Reduce heat to low. Add 8 ounces finely chopped white chocolate (or chips) to the warm milk. Stir constantly with a whisk or heatproof spatula until chocolate is fully melted, smooth, and incorporated, about 3–5 minutes. Keep the temperature low so the white chocolate does not seize or scorch.

Finish and enrich

Remove the pan from the heat. Whisk in 1 teaspoon vanilla extract and 1 tablespoon heavy cream for extra silkiness. Taste and adjust sweetness — add a little more sugar if desired (start with 1/2 teaspoon increments).

Serve

Ladle the hot white chocolate into 4 heatproof mugs (about 1 cup each). Top each serving with mini marshmallows or a generous swirl of whipped cream if desired. Garnish with white chocolate shavings or a light grate of nutmeg.

Safety & storage

If not serving immediately, keep the hot chocolate warm over the lowest heat and stir occasionally. Leftovers can be cooled, refrigerated in an airtight container for up to 2 days, and gently reheated over low heat, whisking to recombine.