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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

White Hot Chocolate

Makes: 5 servings
Serving size: 6 ounce
Start to Finish 15 mins
White Hot Chocolate
  • 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)

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,
  • fiber (g) 0,
  • 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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