White Hot Chocolate Recipe

  • 3 cups half-and-half or light cream*
  • 3/4 cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped
  • 3 inches stick cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • Slivers of vanilla-flavor candy coating (optional)
  • Ground cinnamon (optional)


1. Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon.

2. Add remaining half-and-half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.

*Note: To reduce fat, you may substitute low-fat milk or evaporated fat-free milk for the half-and-half.

Tip: To create the foamy layer on top, blend some of the hot chocolate mixture in a blender container until frothy, and add to each serving.

Nutrition Facts

  • Servings Per Recipe 5 (6-ounce) servings
  • Calories 335,
  • Total Fat (g) 25,
  • Saturated Fat (g) 16,
  • Cholesterol (mg) 62,
  • Sodium (mg) 86,
  • Carbohydrate (g) 21,
  • Fiber (g) 0,
  • Protein (g) 6,
  • Vitamin A (DV%) 15,
  • Vitamin C (DV%) 2,
  • Calcium (DV%) 18,
  • Iron (DV%) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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