Some years ago, around the time those big brand coffee houses became renowned for their festive drinks, I decided it was mandatory to splurge on a comforting, indulgent hot beverage during those inevitable chilly winter months. A few times during the season at least.
Whether shopping for the holidays, exploring and walking outside, or meeting up with a familiar old friend, nothing beats having that warm cup-a-something in your hands to sooth and relax you. Unless whatever you choose gets a double shot of espresso in it… then your on your own!
With that in mind, I’ve been inspired to share quite a few hot beverage ideas with my readers. You may have seen my gingerbread, red velvet and eggnog lattes, which I shared last year. There are indeed more in my head, but this one actually made it to the coffee table this year. So to speak.
White hot chocolate is not a new idea as we all know, but it is worth mentioning, as many never think to make it at home. If you want to make an extra large batch for a get together, do it up in a slow cooker over low heat. Easy!
This recipe makes two generous servings.
2 cups of milk or cream, or any combination of your choice
2-3 oz. white chocolate or white chocolate chips (start with 2 oz, add more if you want a stronger, sweeter flavour)
1 vanilla bean pod
whipped cream for topping (optional, but worth the calories!)
If using chocolate squares or chunks, chop into smaller pieces. Split the vanilla bean pod open with the tip of a sharp knife and scrape out the vanilla specks from inside the bean pod with the edge of the knife.
Add all ingredients to a medium sauce pan and warm over medium low heat, whisking occasionally until the chocolate has completely melted and it has come to a simmer. Remove from heat, pour into pretty mugs and top with whipped cream. Serve hot.