Whiteout Cocoa

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.

Whiteout Cocoa

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!