White Hot Chocolate—smooth, melted white chocolate with a touch of vanilla—perfect for cold nights! Easily made on the stovetop or in a crockpot.
White Hot Chocolate
The first time I tried the White Hot Chocolate at Starbucks, I fell in love. While regular Hot Chocolate and Mexican Hot Chocolate are great, sometimes I just crave a big cup of white hot chocolate!
After spending way too much money at Starbucks, I realized I had to recreate it at home.
This recipe takes it to the next level with its rich, creamy sweetness. Topped with a dollop of whipped cream and paired with a pirouette cookie for dunking, it’s a must-try treat—and dare I say, even better than the Starbucks version!
Quick Tip
Add this as a unique addition to your Hot Chocolate Bar!
White Hot Chocolate Ingredients
- Half-and-half: Whole milk will also work for a lighter option.
- White chocolate chips: Opt for high-quality; a chopped bar works as well.
- Fine sea salt: A tiny pinch is enough—don’t skip it; it makes a big difference!
- Vanilla Bean Paste or Vanilla Extract: Paste adds depth, but extract works well.
Quick Tip
White chocolate is made from cocoa butter, but cheaper brands often add wax to keep the texture. Better brands use real cocoa butter, so I suggest using good-quality white chocolate for this recipe.
Topping Ideas
- Whipped cream: Makes it creamier. I love homemade, but store-bought works too!
- Marshmallows: Mini or dehydrated for a classic touch.
- Pirouette cookies: Ideal for dunking!
- Peppermint: Gives a holiday feel, or try cinnamon for a fun flavor twist.
How To Make White Hot Chocolate
- Combine: In a saucepan or slow cooker, mix half-and-half, white chocolate chips, salt, and vanilla.
- Heat gently: On the stovetop, whisk over medium-low heat until smooth; in the slow cooker, cook on low for three hours, stirring once.
- Serve: Pour into mugs, top with desired toppings and enjoy!
Storage
Can You Reheat Leftovers?
Sure! Let the White Hot Chocolate cool, then pour it into a sealed container. It keeps in the fridge for up to five days or can be frozen for three months.
To reheat, warm it gently on low in a pan, microwave, or slow cooker. Don’t let it boil. Stir well before serving.
What To Serve With White Hot Chocolate
- Savory snacks: Salted pretzel bites, Christmas cheeseball, or a small snack board.
- Sweet pastries: Croissants, danishes, or sweet breads like banana bread.
- Cookies or biscotti: Chocolate chip cookies, gingersnap cookies, or almond biscotti.
- Fresh fruit: Strawberries, raspberries, or blackberries.
- Dessert bars: Lemon bars or brownies bring extra sweetness.
- Nuts or trail mix: Mixed nuts or homemade trail mix add a crunchy option.
White Hot Chocolate
Equipment
- Large pot or 4-quart slow cooker
Ingredients
- 4 cups half-and-half see note 1
- 11 to 12 ounces white chocolate chips
- 1/16 teaspoon salt
- 2 tespoons vanilla bean paste or vanilla extract
- Toppings as desired see note 2
Instructions
- Stovetop: Add all ingredients to a medium pot. Whisk the mixture continuously over medium-low heat until the chocolate is fully melted and the mixture is smooth. Be careful not to let it boil. Once smooth, remove from heat and serve immediately. Add optional toppings like whipped cream, marshmallows, and a pirouette cookie if desired.
- Crockpot: In a 4-quart or larger slow cooker, add all ingredients, starting with the chocolate chips. Do not include the toppings at this stage. Cook the mixture on low (never high) for three hours. Briskly whisk the mixture at least once halfway through. After three hours, whisk the mixture until well combined. Serve warm and garnish with your choice of optional toppings, such as whipped cream, marshmallows, and a pirouette cookie.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
