We love white chocolate, so it was only natural that we had a go-to recipe for White Chocolate Hot Cocoa. This drink is creamy, cozy, and ready in minutes, a sweet sip that turns any chilly night into something special.
Real white chocolate melts into warm milk with vanilla for a silky drink that is smooth and kid approved, perfect for movie nights and parties.
If you love white chocolate, you will definitely love this recipe! For more favorites, check out Homemade Hot Chocolate, Mexican Hot Chocolate, Snickerdoodles, and Chocolate Chip Cookies.
Why we think you’ll love it:
- Few Ingredients. Only a handful of pantry staples and real white chocolate.
- Quick + Delicious. Ten minute stovetop method that anyone can master.
- Party Favorite. Easy to scale for holiday gatherings and hot cocoa bars.
- Easy to Change Up. Simple to customize with fun toppings for kids and guests.
White Chocolate Hot Cocoa Ingredients
- Milk (4 cups): The warm, creamy base that carries the white chocolate flavor.
- Guittard white chocolate chips (1 cup): Real cocoa butter richness that melts silky and sweet.
- Pure vanilla extract (1 teaspoon): Rounds out the flavor and adds bakery style aroma.
- Pinch of salt: A tiny bit of salt balances sweetness and makes the chocolate taste fuller.
- Toppings (whipped cream, marshmallows, candy cane bits): Add fluff, sweetness, and festive crunch for a hot cocoa bar feel.
- variations – Add a splash of vanilla extra or peppermint extract.
How to Make White Hot Chocolate
In a medium saucepan over medium-low heat, add milk, white chocolate, vanilla, pinch of salt. Whisk continuously until chocolate has melted and mixture is smooth – about 10 minutes (bubbles will start to form around the edge of the pan).
Remove from heat and pour into cups and add toppings, as desired.
Kristyn’s Recipe Tips
- Heat gently over medium low and whisk often. Do not boil (boiling can scorch milk and dull the flavor.)
- If chips are slow to melt, remove from heat and keep whisking; residual heat finishes the job without scorching.
- For extra thick cocoa, swap ½ cup milk for half and half, or whisk in 1 to 2 teaspoons cornstarch slurry and simmer briefly.
- Keep warm for serving by transferring to a slow cooker on warm and stirring occasionally.
- Make ahead and storage, cool leftovers, refrigerate up to 3 days, reheat gently on low and whisk; add fresh toppings before serving.
White Hot Chocolate
Ingredients
- 4 cups milk
- 1 cup Guittard white chocolate chips
- 1 teaspoon pure vanilla extract
- Pinch of slat
- Toppings: whipped cream marshmallows, candy cane bits
Instructions
- In a medium saucepan over medium-low heat, add milk, white chocolate, vanilla, pinch of salt. Whisk continuously until chocolate has melted and mixture is smooth – about 10 minutes (bubbles will start to form around the edge of the pan).
- Remove from heat and pour into cups and add toppings, as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead and storage, cool leftovers, refrigerate up to 3 days, reheat gently on low and whisk; add fresh toppings before serving.
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This recipe was originally published December 2012.
Is that whipped cream for the topping?
Oh yes!! Makes it that much tastier! 😉
I must be going crazy because I don’t see cocoa in the ingredient list for Hot Cocoa >.< Is this a hot chocolate recipe?
Next rainy day I get, I’m making this! Can’t wait