I’m sort of of the mindset that if it ain’t broke don’t fix it. Well, until recently I guess. My favorite chocolate chip cookie recipe? I never felt the need to try a new one until I ended up stuffing peanutella into a brown butter cookie dough. Mac and cheese – the one I moved out of my parents’ house with the recipe card from the Mueller’s box in hand? Well you see where that’s taken me, 7 new recipes later and a few that never made it to publish.
My point is here, favorites aren’t necessarily timeless. And I suppose I’m not as stubborn as I think I am. When I made hot chocolate mix last Christmas, I was completely smitten. A large batch seemed to last forever and there wasn’t a need for a long time to try any other recipes because it was just that good. But as I was out playing in the snow on Saturday, I had this uncontrollable need to make white hot chocolate. Maybe it was a subconscious thing. I didn’t care though – it was the right thing.
As a lover of white chocolate since I was a kid, I fell hard for this super sweet, melted-down, milked-up, add-a-dollop-of-marshmallow-crème white hot chocolate. It was incredibly indulgent and exactly what was called for post-snow apocalypse 2013 here in New England. Dare I say I’ve found a new favorite??
- 2 cups milk, heavy cream, or half-and-half (or a mixture of any of these)
- 1/2 tsp pure vanilla extract
- 5 oz white chocolate, finely chopped or white chocolate chips
- 2 tsp granulated sugar
- Marshmallow crème (like Fluff), whipped cream, or marshmallows for topping (optional)
- Heat the milk, vanilla extract, chocolate, and sugar in a medium saucepan over medium heat until the mixture just starts to come to a simmer, stirring frequently to melt the chocolate.
- Once the chocolate has melted, whisk the milk until foamy and divide the hot chocolate between two mugs. Top with marshmallow crème, whipped cream, or marshmallows before serving, if desired.
adapted from Gimme Some Oven