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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 *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.
Nutrition Facts
(White Hot Chocolate)
- Servings Per Recipe 5,
- Calories 335,
- Protein (gm) 6,
- Carbohydrate (gm) 21,
- Fat, total (gm) 25,
- Cholesterol (mg) 62,
- Saturated fat (gm) 16,
- Vitamin A (RE) 155,
- Vitamin C (mg) 1,
- Sodium (mg) 86,
- Calcium (DV %) 182,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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