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White Hot Chocolate

  • Yield: Makes 8 cups
White Hot Chocolate

Source: Martha Stewart Weddings, Fall 2000


  • 2 ounces milk chocolate, for garnish
  • 12 ounces good-quality white chocolate, coarsely chopped
  • 6 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • Peppermint sticks, for garnish
  • Whipped cream, for garnish


  1. Using a vegetable peeler, shave milk chocolate into curls; set aside.

  2. Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.

  3. Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.

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