White Chocolate Hot Cocoa Recipes

SLOW-COOKER WHITE CHOCOLATE HOT COCOA

Steps:

• In 4-quart slow cooker, place baking chips, milk, heavy cream and vanilla.
• Cover; cook on Low heat setting 2 to 2 1/2 hours, stirring every 30 minutes. Serve immediately, or decrease to Warm heat setting to keep hot until ready to serve.
• Add 1 oz coffee liquor to cup before pouring hot cocoa into cup. Top each serving with whipped cream and miniature marshmallows.

HOMEMADE WHITE HOT CHOCOLATE MIX

Steps:

• Mix milk powder and creamer together in a large bowl.
• Mix sugar and butter flavoring together in a small bowl until fully incorporated. Mix into milk powder mixture vigorously using hands to decrease lumps.
• Shred white chocolate using a small microplane or small shred side of a box grater; add to mixture. Stir lightly using a spoon to incorporate without melting chocolate.

WHITE HOT CHOCOLATE MIX

Steps:

• Put all the ingredients together in a food processor and blend until everything turns into an even, fine powder.
• To make a cup of white hot chocolate, fill the bottom third of the cup with the mix, and fill with hot water. Stir to mix thoroughly.

WHITE CHOCOLATE HOT CHOCOLATE BOMBS

Steps:

• Melt white chocolate in a small, microwave-safe bowl on 50% power in 15 second increments, stirring in between, until smooth.
• Add a heaping spoonful of melted chocolate to each cavity. Using the back of a teaspoon, spread until completely covered.
• Invert mold onto a parchment lined baking sheet and lightly shake to remove excess. Discard parchment and place mold on baking sheet (chocolate side up). Scrape edges of each cavity if needed.
• Freeze 7 minutes.
• Remove mold from freezer. White chocolate side down, press gently on the top of each sphere to carefully remove onto your baking sheet.
• Meanwhile warm a plate in the microwave, dishwasher or oven and boil a glass of water to warm a spoon.
• Remove from freezer and fill each of 3 spheres with a tablespoon of white hot chocolate mix and 2 tablespoons marshmallow bits.
• Place the bottom of an empty sphere on the hot plate to lightly melt chocolate. Place the melted chocolate edge on filled half to seal, handling the chocolate as little as possible. Optional: If needed, dip a spoon in hot water, dry and run the back of it along the edges to seal.
• Decorate using melted chocolate in a piping or sealable bag with the tip clipped and quickly top with marshmallow bits, crushed peppermint or sprinkles.

WHITE CHOCOLATE HOT COCOA

Steps:

• Place the chopped chocolate and vanilla in a mixing bowl. In a saucepan heat together milk, cream and star anise until boiling. Pour over chocolate and whisk well to melt. Strain into mugs to remove star anise.

CINNAMON WHITE HOT CHOCOLATE

Steps:

• Toast cinnamon sticks in a medium dry saucepan over medium heat until fragrant, about 1 minute. Add salt and 2 cups milk and bring to a simmer. Remove from heat and let steep 10 minutes.
• Whisk cornstarch and remaining 1/2 cup milk in a small bowl. Add to warm milk mixture and heat over medium. Bring to a simmer and cook, stirring constantly, until warmed through, about 1 minute. Remove from heat and add chocolate and vanilla. Let sit until chocolate is melted, about 30 seconds, then stir to combine. Discard cinnamon sticks.
• Divide hot chocolate between mugs. Top with whipped cream and dust with ground cinnamon.