White Hot Chocolate
Makes 2 generous servings
Ingredients
1 cup whole milk
1 cup half-and-half
4 ounces white chocolate, chopped fine (or use chips/melting wafers)
1/2 tsp vanilla extract
Grated milk or dark chocolate, for garnish
1-1/2 ounces amaretto, orange liqueur, or peppermint schnapps (optional)
2 vanilla beans, for stirrers (optional)
Directions
Combine milk and half-and-half in a small saucepan and place over medium-high heat until steaming, stirring occasionally with a whisk.
Off the heat, add in the white chocolate and stir with the whisk until chocolate is melted and fully incorporated. Stir in the vanilla extract.
Place the saucepan back over medium heat until it reaches your desired serving temperature (do not simmer or boil).
Off the heat, whisk vigorously until frothy.
Pour into heated teacups or mugs, add any alcohol (if using), top with a touch of grated milk or dark chocolate, and serve with a vanilla bean as a stirrer.
Recipe based on one from The Barefoot Contessa Cookbook
Makes 2 generous servings
Ingredients
1 cup whole milk
1 cup half-and-half
4 ounces white chocolate, chopped fine (or use chips/melting wafers)
1/2 tsp vanilla extract
Grated milk or dark chocolate, for garnish
1-1/2 ounces amaretto, orange liqueur, or peppermint schnapps (optional)
2 vanilla beans, for stirrers (optional)
Directions
Combine milk and half-and-half in a small saucepan and place over medium-high heat until steaming, stirring occasionally with a whisk.
Off the heat, add in the white chocolate and stir with the whisk until chocolate is melted and fully incorporated. Stir in the vanilla extract.
Place the saucepan back over medium heat until it reaches your desired serving temperature (do not simmer or boil).
Off the heat, whisk vigorously until frothy.
Pour into heated teacups or mugs, add any alcohol (if using), top with a touch of grated milk or dark chocolate, and serve with a vanilla bean as a stirrer.
Recipe based on one from The Barefoot Contessa Cookbook
