If you’ve never used a double boiler, it’s really easy to do, but it’s not necessary for this recipe. I just like to use the double boiler because the chocolate melts so much easier that way and you don’t have to worry as much about it burning on the bottom of the pan. A makeshift double boiler is simply taking one pan and filling it with water, putting it on the stove, and then placing another pan–the one you want to put the chocolate in–inside the water of the first pan. The water steams and gets hot and keeps the temperature consistent. We have a glass Pyrex double boiler set that I use for this, and it works beautifully.
So tonight, I taught the kids to make hot white chocolate cocoa from scratch, and I’m going to share my recipe with you! If you’ve ever had a vanilla bean steamer from Starbucks, this is similar in flavor, but with white chocolate added to it. It’s very yummy!
Michy’s Hot White Chocolate Recipe
- 2 cups white chocolate chips
- 2 cups heavy whipping cream
- 4 cups half and half
- 4 cups whole milk
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2 tsp. vanilla extract
- 2 tablespoons dark unsweetened cocoa (optional – this is for those who want a bitterness to it, so it’s not so sweet)
Optional Ingredients and Variations:
- Mint sprigs
- whipped cream on top
- marshmallows on top
- peppermint sticks to stir with
- 1 tsp peppermint extract
- 4 ounces of your favorite liquor (Peppermint Schnapp’s works great!)
- cinnamon sticks to stir with
- cinnamon imperial candies, melted with the white chocolate
Using a double boiler, or slowly over a low heat, melt the white chocolate chips along with the two cups of heavy cream. Once the chocolate is mostly melted, add the cocoa is you’ve decided to use it. Next, add the cinnamon, nutmeg and vanilla, stirring well after each addition. Once the chocolate is completely melted, you can lower the heat some and add in four cups of half and half and four cups of whole milk (whole milk works best because the ‘butter/oil’ in it helps keep the chocolate from ‘gelling’, or so I’ve been told by those who claim to know these things.)
Continue heating the cocoa mix until it is almost a rolling boil, but not quite. Stir constantly to avoid getting a film on the top of the mixture. If you’re going to add peppermint or liquor, now is the time to add it, right before you pull it from the heat, except for the imperial candies, which are melted with the chocolate.
Once completely melted and hot, but not quite boiling any longer, pour into big mugs. Add your desired variations to the top of the mugs or put the stir sticks in the drinks and serve piping hot! You can even drizzle with some caramel sauce or some melted chocolate if you’d like or add chocolate shavings. I personally love the peppermint and cinnamon stir stick options.
So that’s what we’re sipping tonight. Hope you enjoy it if you decide to make it. It’s super easy, makes about 6-8 good-sized servings, and is very nummy yummy! Let me know if you try it! While you’re at it, this hot white chocolate goes great while reading books, so why not pick up an anthology or two of short stories, like Elements of the Soul, Elements of Time or Elements of Dimension and enjoy them with your cocoa this cozy winter! Or… if you want a little sizzle, try the cinnamon imperial version with a copy of an erotic short-story anthology to keep your toes–and other places too–warm while sipping. Pick up RENDEZVOUS from TTM’s Passionate Pens imprint!
Wishing you all the best end of 2011 and hoping to see you all succeed wildly and beyond imagination before the end of the world next year in 2012! Ha!
Love and warm hot chocolate stuff,