White Christmas Hot Chocolate
White chocolate, milk, and vanilla make a pale, creamy hot chocolate that’s sweeter than cocoa-based versions. Heavy cream adds richness, but you can replace it with more milk for a lighter drink. Warm the dairy gently, then whisk in finely chopped chocolate off the heat to help it melt without scorching. Finish each mug with whipped cream and white chocolate morsels; a faint dusting of cinnamon is optional.
Ingredients for White Christmas Hot Chocolate
- 4 cups whole milk
- 1 cup heavy cream
- 8 ounces white chocolate, finely chopped (about 1⅓ cups; 225g)
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- About 1 cup whipped cream, for serving
- 2 tablespoons white chocolate chips or morsels, for serving
- A small pinch of ground cinnamon, for dusting (optional)
How to Make White Christmas Hot Chocolate
- Warm the dairy: Combine the milk and cream in a medium, heavy-bottomed saucepan. Heat uncovered over medium-low heat, stirring occasionally. Start checking after about 5 minutes. When steam rises and small bubbles form at the edge, remove the pan from the heat. Do not let the dairy boil.
- Melt the chocolate: Add the finely chopped white chocolate and whisk until no pieces remain and the drink is smooth, about 2 to 3 minutes.
- Season and rewarm: Whisk in the vanilla and salt. If needed, return the pan to low heat briefly, stirring until the drink is hot enough to serve without boiling.
- Serve: Divide among four mugs, about 1¼ cups per serving, leaving room for toppings. Add a generous spoonful of whipped cream and scatter the white chocolate morsels over each mug. Dust very lightly with cinnamon, if desired.
How to Melt the White Chocolate Smoothly
Chopping the chocolate finely helps it melt in the hot dairy. If small pieces remain after whisking off the heat, return the pan to low heat briefly and keep stirring. Some white chocolate chips melt slowly; finely chopped white baking chocolate is a useful alternative.
Adjust the Richness
For a lighter drink, replace the 1 cup heavy cream with 1 additional cup whole milk. The white chocolate and vanilla flavor will remain, but the drink will be less rich.
Making a Larger Batch in a Slow Cooker
For group serving, a larger batch can be made in a slow cooker on LOW. Stir periodically and serve once the chocolate has melted and the drink is hot and smooth; the time will depend on the cooker and batch size. Turn it off when little remains so the drink does not scorch.
For a cocoa-based alternative, try Classic Homemade Christmas Hot Chocolate.
How to Store and Reheat Leftovers
Cool leftover hot chocolate, transfer it to an airtight container, and refrigerate for 2 to 3 days. Reheat in a saucepan over low to medium-low heat, stirring frequently without boiling. Add a splash of milk if it has thickened, and add the toppings just before serving. Freezing guidance for this drink is limited; refrigeration and gentle reheating are the more reliable approach.
Nutrition
Approximate nutrition per serving, including whipped cream and white chocolate morsels, based on 4 servings of about 1¼ cups each: 725 calories, 13g protein, 53g fat, and 52g carbohydrates. Approximate nutrition per 100g: 190 calories, 3g protein, 14g fat, and 14g carbohydrates. Values vary by brand and the amount of whipped cream used.
White Christmas Hot Chocolate
Equipment
- Medium heavy-bottomed saucepan
- Whisk
- Measuring cups
- Mugs
Ingredients
Hot Chocolate
- 4 cups whole milk
- 1 cup heavy cream
- 8 ounces white chocolate, finely chopped (about 1⅓ cups; 225 g)
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
For Serving
- About 1 cup whipped cream
- 2 tablespoons white chocolate chips or morsels
- A small pinch of ground cinnamon, for dusting (optional)
Instructions
- Combine the milk and cream in a medium, heavy-bottomed saucepan.
- Heat uncovered over medium-low heat, stirring occasionally. After about 5 minutes, check for rising steam and small bubbles at the edge; remove from the heat before the dairy boils.
- Add the finely chopped white chocolate and whisk until smooth and no pieces remain, about 2 to 3 minutes.
- Whisk in the vanilla and salt.
- If needed, return the pan to low heat briefly, stirring until hot enough to serve without boiling.
- Divide among four mugs, about 1¼ cups per serving. Top with whipped cream and white chocolate morsels, then dust lightly with cinnamon if desired.
Tips
- Finely chop the white chocolate so it melts more easily in the hot dairy.
- Add the chocolate off the heat to help prevent scorching.
- If pieces remain, return the pan to low heat briefly and keep stirring.
- Do not let the dairy or finished drink boil.
Variations
- Lighter White Hot Chocolate: Replace the heavy cream with 1 additional cup of whole milk for a less rich drink.
- Slow Cooker Batch: Make a larger batch in a slow cooker on LOW, stirring periodically until hot and smooth. Turn it off when little remains to help prevent scorching.