White hot chocolate is a deeply satisfying drink that is sweet, but not too sweet. Make it on the hob or in the microwave in less than 10 minutes. Then dress it up with all manner of goodies to suit the season or occasion.
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No food or drink gives me a warm and cosy feeling quite like a white hot chocolate does. It’s such a simple creation, ready in mere minutes and it is incredibly pleasurable to sip upon through most of the year, apart from the most humid of days.
In my opinion, this easy-going white chocolate drink just begs to be dressed up in fun ways. A swirl of whipped cream and any number of different toppings can turn this cosy beverage into a fun addition to so many occasions. I’ve included a few ideas in the images, but there’s also a dedicated section at the bottom of this post full of more serving suggestions.
If you have time on your hands and are in the mood for a more extravagant white hot chocolate recipe take a look at my caramelised version too. It’s entirely different and well worth the extra effort. Also worth noting for future indulgence is my white chocolate mocha recipe.
What makes this drink special
Just think about creamy white chocolate mixed with wholesome milk and a splash of vanilla. If this sounds amazing to you too, then you’ll be pleased to hear that this easy to make drink takes less than 10 minutes to make. It really should not be missed.
The older I get the more I adore white hot chocolate. Despite white chocolate itself having a reputation for being extremely sweet, when combined with milk, this sweetness is toned down to just the right amount. This drink is not overly rich either. That’s what makes it an absolute winner.
Ingredients
I’m a huge advocate of using full-fat milk in any milky drink recipe. Quite simply, I want decadent, indulgent drinks, such as this hot white chocolate, to be as luxuriously creamy and full-flavoured as possible. They are treats after all. So my recommendation is always to use full-fat milk in this recipe.
There are plenty of decent quality white chocolate bars to choose from these days. Green & Blacks and Lindt are amongst my favourites. Waitrose also sells a good own-brand bar. They all melt well and will result in a tasty drink. If using chocolate from a bar you will need to chop it finely. Alternatively, white chocolate chips can also be used – I find Callebaut consistently reliable. Go for chocolate with at least 20% cocoa butter, preferably more.
A small pinch of salt helps to liven up and bring out the flavour of the chocolate more fully. But don’t worry, this is not a salty tasting drink. Similarly, a drop of vanilla extract also serves to round out the flavours.
Step-by-step instructions
There are 2 ways to make this white hot chocolate: on the hob or in the microwave. Both are quick and easy to accomplish. Follow the method given below for your preferred option.
On the hob (stovetop)
- If using block chocolate, use a sharp knife to chop it finely.
- Put the milk in a saucepan and warm, over a moderate heat, for 1 minute then add the chocolate and salt to the pan.
- Continue to heat, stirring frequently, until the chocolate has melted, then heat to around 70-80C (160-180F). Do not allow it to boil.
- Remove from the heat and stir in the vanilla extract.
- Froth the milk (optional) with a stick blender.
- Serve, topped with whipped cream and garnishes if desired.
In the microwave
It is possible to make this white chocolate drink in the microwave, but it’s not as simple as setting the time on full heat and walking away. It is imperative that hot-spots are not created in the milk and that it does not boil so cooking needs to be done in short bursts:
- If using block chocolate, use a sharp knife to chop it finely.
- Put the milk into a microwave safe jug and warm on a moderate heat for 45 seconds.
- Stir, then add the chocolate and salt.
- Heat again for another 30 seconds then stir.
- Heat for 30 more seconds and stir again. By now the chocolate is likely to be melting well.
- Continue to heat in 15 second bursts (stirring each time) until the drink is hot enough.
- Stir the vanilla extract through.
- Froth the milk (optional) with a stick blender.
- Serve, topped with whipped cream and garnishes if desired.
If at any point the milk does start to boil, cease cooking immediately. Add a splash more milk to reduce the temperature quickly and stir well.
Expert tips
- For the creamiest drink use full-fat milk. Remember: the higher the fat content in milk, the more decadent the hot chocolate will taste. Semi-skimmed milk can be used, but the result will be a less luxurious drink.
- I don’t recommend skimmed milk for any hot chocolate drinks – the result is always disappointing when made with this ingredient.
- Warm the milk over a moderate heat and stir it often. Avoid using a high heat and boiling it as this could cause the chocolate to burn and seize at the bottom of the pan.
- There is no need to heat the milk excessively. Once the chocolate has melted heat the liquid to 70-80C (160-180F), then serve. It will still need to cool before it can be consumed without scalding, so heating beyond this temperature is unnecessary.
- If you are tempted to increase the amount of white chocolate used in this recipe do so cautiously. It is very easy to tip the balance and end up with a drink that is too sweet to be truly enjoyable.
- Similarly, taste before adding any sweetener – I doubt you’ll need any, to be honest.
- To achieve a frothy top, use a milk frother or a handheld immersion blender to briefly blitz the hot chocolate until frothy. (Note: ensure that the milk comes well below halfway in the pan otherwise it might splash over the edge).
- Once frothed, you may need to return the pan to the heat briefly to bring back up to temperature.
- See my suggestions below for how to vary the flavour and how to serve this white hot chocolate.
Frequently asked questions
Yes, this drink can be made in advance. Simple make as instructed, allow to cool, then decant into a jug or bottle and store in the fridge for up to 3 days. Reheat gently in a saucepan or in the microwave when required.
A skin may form as the drink cools, just skim this off and discard.
This is totally normal and nothing to worry about. When the chocolate melts, so does the cocoa butter within the chocolate. The off-white/ yellow layer on the top of your hot white chocolate is a sign that your chocolate does actually contain cocoa butter rather than artificial colours and vegetable oil (often used in cheaper versions of white chocolate).
Good news – white chocolate does not contain caffeine, so neither does this drink.
White chocolate should contain a minimum of 20% cocoa butter (this is an EU standard). Generally speaking, the higher the percentage of cocoa butter, the better, so aim for higher than this level if you can (it’s possible to find bars with up to 36% cocoa butter). Avoid any bar with less than 20% cocoa butter as it most likely contains a high proportion of vegetable oil.
The chocolate should also contain milk powder, sugar and emulsifier plus any natural flavourings (such as vanilla). Bars listing additional ingredients, such as vegetable oil or palm oil, are causes for concern and best avoided.
Variations
- Use extract to add a burst of additional flavour such as peppermint, orange or almond (add in small increments (¼ teaspoon) at a time and taste until the desired balance of flavour is achieved.
- Opt for a sweetly spiced version.
- Or go green with a matcha white hot chocolate.
- Turn it boozy for the adults by adding 25ml of Baileys, Amarula or Amaretto per serving.
- Make it colourful – add a drop of food colouring to liven up the looks (this is especially popular at children’s birthday parties.
- Turn it vegan by using vegan white chocolate and non-dairy milk of your choice (coconut works very well).
- Once made chill it until cold, then serve over ice for an iced white chocolate drink.
How to serve white hot chocolate
This white chocolate drink is a treat even when served without any adornments. But it’s also a drink that can easily be turned into something quite spectacular by the addition of some whipped cream and toppings. Here are a few ideas for the finishing touches on the cream:
- White chocolate shavings/ curls – classic, but always stylish.
- Flavoured/ coloured curls or shavings – caramel, milk chocolate, ruby chocolate all look sensational.
- Marshmallows or mini marshmallows – homemade ones are particularly fantastic!
- Opt for fudge pieces.
- Or drizzle some caramel sauce over the top.
- Go sprinkles crazy – the world is your oyster here. Go for general sprinkles or themed, depending on the season or occasion (Easter, Chirstmas, Halloween, Birthday).
- Popping candy – amazing fun for youngsters.
- Top with mini gingerbread men/ houses at Christmas.
- Or crush some candy canes up for an alternative festive take.
- Try crushed mini eggs at Easter.
- Crush your favourite cookie and crumble it over the top (Biscoff looks great).
- Drizzle with fruit coulis.
- Top with fresh berries.
- Or simply dust with a little ground nutmeg.
Alternatively, you can flavour your whipped cream before piping it onto the drink. Again, my mind is wandering to a dash of Baileys (for the grown-ups only).
Treats to serve with this drink
Have you made this white chocolate drink? If you have please give it a rating or leave a comment – I love to hear how you get along with my creations.
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White Hot Chocolate
Ingredients
- 360 ml Whole milk (full-fat)
- 60 g White chocolate at least 20% cocoa butter content
- Pinch Salt
- ¼ teaspoon Vanilla extract
Instructions
Method 1: Make on the hob /stovetop
- If using block chocolate, use a sharp knife to chop it finely
- Put the milk in a saucepan and warm, over a moderate heat, for 1 minute then add the chocolate and salt to the pan
- Continue to heat, stirring often to prevent the chocolate from burning on the bottom of the pan, until the chocolate has melted. Then heat to around 70-80C (160-180F). Do not allow it to boil. You can use a digital thermometer to check the temperature if you like
- Remove from the heat and stir in the vanilla extract
- Froth the milk (optional) with a stick blender
- Serve, topped with whipped cream and garnishes if desired
Method 2: Make in the microwave
- If using block chocolate, use a sharp knife to chop it finely
- Put the milk into a microwave-safe jug and warm on moderate heat (not full-power) for 45 seconds
- Stir, then add the chocolate and salt
- Heat again for another 30 seconds then stir
- Heat for 30 more seconds and stir again. By now the chocolate is likely to be melting well
- Continue to heat in 15-second bursts (stirring each time) until the drink is hot enough
- Stir the vanilla extract through
- Froth the milk (optional) with a stick blender
- Serve, topped with whipped cream and garnishes if desired
Notes
- For the creamiest drink use full-fat milk. Remember: the higher the fat content in milk, the more decadent the hot chocolate will taste. Semi-skimmed milk can be used, but the result will be a less luxurious drink
- I don’t recommend skimmed milk for any hot chocolate drinks – the result is always disappointing when made with this ingredient
- Warm the milk over moderate heat and stir it often. Avoid using high heat and boiling it as this could cause the chocolate to burn and seize
- There is no need to heat the milk excessively. Once the chocolate has melted heat the liquid to 70-80C (160-180F), then serve. It will still need to cool before it can be consumed without scalding, so heating beyond this temperature is unnecessary
- If you are tempted to increase the amount of white chocolate used in this recipe do so cautiously. It is very easy to tip the balance and end up with a drink that is too sweet to be truly enjoyable
- Similarly, taste before adding any sweetener – I doubt you’ll need any, to be honest
- To achieve a frothy top, use a milk frother or a handheld immersion blender to briefly blitz the hot chocolate until frothy. (Note: Ensure that the milk comes well below halfway in the pan otherwise it might splash over the edge)
- Once frothed, you may need to return the pan to the heat briefly to bring it back up to temperature
- A yellow layer around the top of this drink is totally normal and nothing to worry about. When the chocolate melts, so does the cocoa butter within the chocolate. The off-white/ yellow layer on the top of your hot white chocolate is a sign that your chocolate does actually contain cocoa butter rather than artificial colours and vegetable oil (often used in cheaper versions of white chocolate).
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