This Homemade White Hot Chocolate recipe is rich and smooth and sweet, and so incredibly easy to make! I love that it has just a few simple ingredients and takes only about twenty minutes from start to finish. This is definitely going to be a staple around our house all winter long, and I’m sure your family will love it as much as we do!
Ingredients Needed for White Hot Chocolate
Milk – I recommend whole milk for the creamiest drink. But any milk will work.
Half and Half – Half and half makes it a little lighter, but you can also use heavy cream.
White chocolate chips – I highly recommend premium white chocolate. With only a few ingredients in this recipe, quality matters.
Vanilla extract – vanilla balances the flavor of sweet recipes like this one. The are imitation versions of vanilla available but I recommend the pure extract.
How to Make White Hot Chocolate
Melt the chocolate down in a medium saucepan over low heat with the milk and cream and make sure it is warm all through.
Top it with some whipped cream or marshmallows (my personal favorite) and some festive sprinkles for a holiday drink that definitely get you on Santa’s good list!
Slow Cooker instructions: Pour all of the ingredients into your slow cooker and set to high. Stir constantly until chocolate is melted, then set to warm for up ot 2 hours.
Recipe Variations and Mix-ins
Use any kind of milk you like – full fat whole milk, nonfat, almond milk.
This recipe works with any kind of chocolate, from white chocolate to milk or dark. Or use a blend of these to make a truly unique beverage.
Top with whipped cream, marshmallows, sprinkles, ground cinnamon or nutmeg, or crushed candy canes.
Mix in any flavor you like with a splash of flavored syrup, like vanilla, caramel or peppermint. Or mix in a splash peppermint schnapps or rum for a boozy adult beverage.
Serve with a candy cane to stir in some peppermint flavor.
Quality of the chocolate is important, which is why I use good quality white chocolate chips, like Guittard or Ghirardelli.
Use a silicone spatula or whisk to stir the hot chocolate on the stove.
Remove the pan from the heat as soon as the chocolate is melted, and before it starts to boil.
Be careful not to boil the milk and chocolate, as this can cause the milk to curdle and the chocolate to break.
Leftovers an be store in a covered container in the fridge, but it will harden. Reheat slowly in a pan on the stove until warmed through.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.