Fresh Mint White Hot Chocolate.
‘Tis the season for drinking our dessert!
I would almost always choose to eat my dessert over drinking it. Almost. Always. But this is one exception I can make to the rule. This white hot chocolate is something I’ve been dreaming of for YEARS.
I never even cared for white chocolate. In fact, it wasn’t until I went on a trip with Lindt and ate a warm white chocolate truffle off of the production line that I nearly lost my mind over white chocolate. Of course, the white chocolate has to be GOOD. Super high quality so it practically melts in your mouth. If it’s that type of white chocolate, I’m all over it.
While I make my case for white chocolate, in order to melt it into the milk so it’s creamy and smooth, it has to be high-quality chocolate here too. The best you can find!
I also infused my milk and cream mixture with a few fresh mint leaves for that fresh, peppermint-y taste. If you’re not into chocolate + mint, you can totally skip this step. Eddie is SO not into chocolate + mint. He says it’s like eating toothpaste.
However, I can’t imagine a life without chocolate + mint. It’s one of the best flavor combos out there! Right behind chocolate and peanut butter. RIGHT?
Also! You could make this in the slow cooker as long as there is a low or warm setting. I’d skip the mint leaves if you’re using the slow cooker (aside from a garnish, of course) and make sure your white chocolate is very finely chopped. Bonus points if you have one of those mini slow cookers that you can prep this in. My mom had one when I was growing up that she used for water and holiday potpourri… so I most likely wouldn’t want to consume anything out of it after that.
But still! It would work for a party, as long as you stir it and such every so often.
And even though this is a white hot chocolate, it’s super decadent and indulgent and really reminds me of my slow cooker coconut hot chocolate. Which is pretty much one step away from liquid chocolate mousse. That stuff is RICH.
And 100% completely and totally worth it.
- 1 cup heavy cream
- 3 cups milk
- 1 handful of fresh mint leaves
- 12 ounces high-quality white chocolate I like the Lindt bars or truffles, chopped
- 2 teaspoons vanilla extract
- whipped cream for serving
- white sprinkles or sugar for topping
- fresh mint for garnish
- Place the cream, milk, and fresh mint leaves in a saucepan and heat over medium heat until warmed through. Bring the mixture to a simmer and remove the mint leaves with a slotted spoon. Reduce the heat to low and stir in the chopped white chocolate. Once it's melted, remove the liquid from the heat. Stir in the vanilla extract.
- Serve immediately with whipped cream on top, a fresh mint leaf and white sprinkles or sugar.
And yessss I think you can add booze. White chocolate liqueur for sure.