White Hot Chocolate
- 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.
- 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
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)
- Per serving:
- 335 kcal cal.,
- 25 g fat
- (16 g sat. fat,
- 62 mg chol.,
- 86 mg sodium,
- 21 g carb.,
- 0 g fiber,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet