Not sure if you’ve heard or not, but it’s October!
One of my favorite cold weather treats is a Starbucks white hot chocolate. The white chocolate spin on the old classic comes about because most of their chocolate menu items are too rich for me (the exception being the Molten Chocolate Frappuccino), so I opt for something with just enough chocolate to get my fix, but not enough to put me in a sweet tooth coma.
Like every other food or drink item that I notice I am ordering repeatedly, I eventually started to ponder an easy, homemade version to save my budget. After checking the Starbucks website for the ingredients in their white hot chocolate, and saw that it is essentially just milk and white chocolate syrup, I knew this could be done at home.
My ingredients and added spin on the store-bought version is as follows:
- 6oz (approx. 3/4 cup) white chocolate chips
(can also use white chocolate shavings)
- 2 tsp vanilla extract
- 4 cups of milk – fat-free
(can use any milk or half and half based on preference, I happen to prefer fat-free)
- Whipped cream (optional topping)
- Andes mints (optional topping)
- Mix the 4 cups of milk, 2 tsp of vanilla extract, and 6oz of chocolate chips in a medium saucepan.
- Set flame to medium heat, do not let the mixture boil.
- Use a whisk to occasionally stir the chocolate around in the milk and vanilla, to ensure it is mixing evenly, and not just melting in to one lump and burning.
- Once the chocolate has completely melted, turn the heat off and pour the liquid in to your serving mugs immediately, do not let it sit.
- Toppings: whipped cream and mints.
These are optional and to preference, but it will improve your presentation to do both if you are entertaining more formally. If you are just cozying up to a nice warm drink I recommend adding whatever will give your beverage its intended taste.
Final Step: Enjoy in your favorite seasonal mug.