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White Chocolate Hot Chocolate
in Diana's Recipe Book
(total ratings: 1)
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|Servings: Makes 5 (6 ounce) servings|
Here’s a warm treat to remove the chill of winter.
3 cups half-and-half or light cream* (see note below)
3/4 cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped
3 inch cinnamon stick
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Slivers of vanilla-flavor candy coating (optional)
Ground cinnamon (optional)
1. Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, cinnamon stick, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove cinnamon stick.
2. Add remaining half-and-half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired.
Makes 5 (6-ounce) servings.
*Note: To reduce fat, you may substitute low-fat milk or evaporated fat-free milk for the half-and-half.
Tip: To create the foamy layer on top, blend some of the hot chocolate mixture in a blender container until frothy, and add to each serving.
|Date: May 24, 2003|
Reviewer: Emily Greene