Wednesday, February 22, 2012
This post will be short and sweet since I'm going out of town for a few days, but I couldn't let another day pass without sharing this recipe!
This is an absolutely delicious white chocolate cocoa, and it couldn't be easier to make. The original recipe uses full-fat ingredients, but I've lightened it up a bit. So feel free to go crazy with copious amounts of whipped cream or even giant oven-toasted marshmallows.
I won't tell.
8-10 servings [click for printable version]
6 cups skim milk
2 cups fat-free half and half
12 oz. package white chocolate chips (I used Ghiradelli)
1 tablespoon vanilla
Whipped cream and nonpareils for topping
1. Place skim milk, half and half, vanilla and white chocolate chips in a large pot, and place over medium heat. Stir occasionally until chocolate chips begin to melt, then reduce heat to medium-low.
2. Cook, stirring occasionally until mixture is very hot and chips are melted. Divide mixture between mugs and top with whipped cream and sprinkles. Serve immediately.
Note: If the mixture is left for very long at room temperature, the fat from the white chocolate will rise to the surface. Be sure to gently re-heat the mixture a give it a good stir before serving!