Hot White Chocolate
After becoming enthralled with regular hot cocoa, I couldn’t resist the temptation to try a variation that indulged my love for white chocolate. I was by no means disappointed with the result and now take great delight in its silky and subtle flavors and particularly enjoy its creamy look, which seems as pure as the driven snow. If a more potent and less pure cup is desired, a splash of Grand Marnier or Tia Maria would perform the trick perfectly.
Total Timeunder 15 minutes
One Pot MealYes
OccasionCooking for a date
Dietary Considerationegg-free, peanut free, tree nut free
Five Ingredients or LessYes
Taste and Texturechocolatey, creamy, sweet
Type of Dishhot chocolate
- 2 ounces best-quality white chocolate, chopped
- 1/3 cup brewed coffee
- ½ teaspoon vanilla extract
- 1½ cups milk or half and half
- Grated nutmeg for garnish
Melt the chocolate in a small heavy saucepan over very low heat, stirring frequently. Stir in the coffee and vanilla until smooth. Add the milk, increase the heat to medium, and heat until the mixture is quite hot but not boiling.
Pour the mixture into a blender container and whizz until frothy. Pour the chocolate into 2 cups and sprinkle each with a light dusting of nutmeg. Serve at once.
1990 Sarah Leah Chase