In a large bowl, mix together the sugar and salt. Heat a large saucepan over medium heat and add the milk and cream. Bring it to a simmer, stirring every few minutes. Add 2 to 3 tablespoons of the hot milk to the sugar, mixing thoroughly to create a paste. Once the entire thing is wet, use a spatula to add it to the milk and turn the heat down to low. Whisk continuously until smooth (do not let it boil), then whisk in the chopped white chocolate and vanilla extract.
for chocolate chip cookies and cream hot chocolate: before filling your mug, rub frosting (from the tub is fine!) or honey (you need a sticky substance) along the rim of the mug. Crush 2 chocolate chips cookies into crumbs and press the crumbs into the sticky rim. Fill the mug with hot chocolate, then top it with whipped cream, marshmallows, a big cookie and a cookies and cream HELLO chocolate.
for mint hot chocolate: use the dark hot chocolate base and add one cup fresh mint leaves to the milk mixture while warming. To intensify the mint flavor, add a drop or two of pure peppermint extract. Remove the mint leaves before serving. Top with whipped cream, marshmallows and fresh mint leaves. (Additionally, if you’d really like to up the ante, you can make the entire recipe with an EXCELLENCE intense mint chocolate bar.)
for spicy chile hot chocolate: use the dark chocolate base and whisk in 1/4 teaspoon (or more, if you like!) of cayenne pepper. Top the hot chocolate with whipped cream, marshmallows and hot red chili peppers as garnish. Add a squash of chile chocolate on top. (Additionally, if you’d really like to up the ante, you can make the entire recipe with an EXCELLENCE chile chocolate bar.)
for peanut butter hot chocolate: use the dark chocolate base and whisk in 1/3 cup of creamy peanut butter once the chocolate has melted. Top the hot chocolate with whipped cream, marshmallows and honey roasted peanuts.