Prep 5 mins
Cook 7 mins
This is a grown-up hot chocolate, although you don't have to use the brandy. A good quality bittersweet dark chocolate can be substituted for the white chocolate if that's your preference.
- 473.18 ml whole milk
- 473.18 ml half-and-half cream
- 226.79 g good-quality white chocolate (coarsely chop into chunks)
- 29.58 ml white sugar
- 9.85 ml vanilla
- 56.69 g brandy
- In a heavy saucepan, heat milk and cream over medium-low heat for five minutes.
- Add chocolate chunks to hot milk mixture, then stir in sugar and vanilla; keep stirring, gently, until chocolate melts.
- Remove from heat and stir in brandy.
- Serve in prewarmed mugs, garnished with a cinnamon stick or candy cane, if you wish.
This is the best hot chocolate that I have had in quite a while. Richly indulgent, smooth and so so delicious. I need to say that I doubled the milk and cream while leaving all else the same. This delight was throughly enjoyed at the *Comfort Cafe Event, Jan 2010*
This was a very good mug of hot chocolate. It is very rich and sweet, so I would not be able to have more than one at any given time. But I included the brandy, which I think is what tempered some of the sweetness a bit. I highly recommend this for someone who wants something new for their hot chocolate on a cold, blustery day. Thank you for sharing your recipe, Lennie.
What a lovely mug of cocoa. Great flavor. It was rich, creamy and delicious. I used the white chocolate option it worked well with the brandy. Made for Comfort Cafe Chalet - Jan. 2010 :)