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White Hot Chocolate
Ingredients
- 3 cups half-and-half or light cream*
- 3/4 cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped
- stick cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- Slivers of vanilla-flavor candy coating (optional)
- Ground cinnamon (optional)
Directions
1. Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon.
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.
From the Test Kitchen*Note:
- To reduce fat, you may substitute low-fat milk or evaporated fat-free milk for the half-and-half.
- 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.
Nutrition Facts
(White Hot Chocolate)
- Servings Per Recipe 5,
- cal. (kcal) 335,
- Fat, total (g) 25,
- chol. (mg) 62,
- sat. fat (g) 16,
- carb. (g) 21,
- pro. (g) 6,
- vit. A (RE) 155,
- vit. C (mg) 1,
- sodium (mg) 86,
- calcium (mg) 182,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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