Frothy Hot White Chocolate Recipes

HOMEMADE EGGNOG WHITE CHOCOLATE HOT CHOCOLATE

Steps:

• Melt the white chocolate in a heatproof bowl over simmering water, stirring until melted. Set aside and keep warm. In a heavy-bottomed saucepan, heat the half-and-half, cream, vanilla seeds and pod, orange zest, spices, and salt over low heat until it comes to a boil. Stir occasionally to prevent scorching. Remove from the heat, cover, and steep for 20 minutes. In the bowl of a stand mixer fitted with the whip attachment, whip the eggs and sugar on high speed until thick and ribbony, 3 to 4 minutes. Strain the spices from the cream, return the cream to the pan, and reheat to a simmer. Lower the speed of the mixer to low. Slowly ladle some of the hot cream into the eggs, warming them up. Add them back to the pot of cream. Attach an instant-read thermometer to the pot and cook the cream over low heat, stirring with a rubber spatula, until the cream reaches 170 degrees F. Remove the saucepan from the heat; pour the mixture through a fine mesh strainer. This will remove any pieces of cooked egg and keep the eggnog smooth. Whisk the hot strained eggnog into the bowl of white chocolate. Stir in the bourbon and rum. Pour into 4-ounce cups. Garnish with whipped cream, grated nutmeg, and homemade marshmallows. Best if consumed while hot, creamy, and delicious.

WHITE HOT CHOCOLATE

Steps:

• Using a vegetable peeler, shave milk chocolate into curls; set aside.
• Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.
• Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.

FROZEN WHITE HOT CHOCOLATE

Steps:

• Whip cream and refrigerate. Chill 2 10- to 12-ounce goblets, or 1 20-ounce goblet.
• Break up chocolate, place in heavy saucepan over very low heat and stir until melted. Remove from heat and whisk in half the milk until well-blended.
• Place remaining milk in blender with chocolate mixture, mint leaves and 2 cups ice. Blend at high speed until smooth and frothy and ice is pulverized. Pour into goblets, top with whipped cream, mint sprigs and optional cherries, candy canes or sprinkles. Serve at once.

FABULOUSLY FROTHY HOT CHOCOLATE

Steps:

• Pour about 200ml of milk into your microwave safe bowl. Put it in the microwave on high for 2 minutes.
• Get your favourite mug out. Fill it with the 3 teaspoons Milo & the sugar.
• Mix it together using a teaspoon.
• When milk has become warm, whisk it (using the whisk of course!) immediately. You should notice a frothy layer of milk forming at the top.
• Pour the hot milk (with exception of froth) directly into the mug from the bowl. All the milk that is not frothy should automatically pour into the cup.
• By this stage, you should have the milk froth left in your bowl. Before you do anything else, mix the Milo and hot milk together in the cup.
• Using a spoon, scoop out the froth from the bowl and layer it on top of your Milo Hot choccie. The amount of froth and how fluffy it turns out depends on how well you have whisked the hot milk.
• Now, sprinkle a little bit of extra Milo or cocoa powder on top of the froth, and let it sit for about a minute.
• Your hot chocolate is ready. Sip it. Spoon it. Lick it. Yum.
• ENJOY!

CREAMY HOT WHITE CHOCOLATE

Steps:

• In a large saucepan, combine 1/2 cup cream, chips, cinnamon sticks, cinnamon and nutmeg. Cook and stir over low heat until chips are melted. Stir in remaining cream; heat through. Discard cinnamon sticks. Stir in vanilla.

HOMEMADE WHITE HOT CHOCOLATE

Steps:

• Combine white chocolate chips and half-and-half in a medium saucepan over medium heat. Stir continuously until chocolate has completely melted, 3 to 4 minutes. Stir in milk and vanilla extract until heated through, 3 to 4 minutes more. Pour into mugs and serve.

MEXICAN FROTHY HOT CHOCOLATE

Steps:

• Warm the milk and chocolate in a saucepan. Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
• Stir whisk until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth the chocolate with the whisk. Serve immediately adding Kahlua if desired.
• Topping with optional garnishes.

FLUFFY HOT CHOCOLATE

Steps:

• In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.