Ina Garten White Hot Chocolate

Ina Garten white hot chocolate swaps cocoa for a full pound of white chocolate, and it only takes five ingredients and one pot. She warms milk and half-and-half, stirs in the chocolate, and this cozy breakfast batch recipe is ready in ten minutes.

Whisk hard once the white chocolate melts, because it clumps much faster than dark chocolate does. Keep the heat gentle and well below a simmer, or the whole batch turns grainy on you.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten White Hot Chocolate

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

530

kcal

A velvety warm drink built on whole milk, half-and-half, and a full pound of chopped white chocolate, whisked smooth and served with a vanilla bean in each cup.

Ingredients

• 4 cups whole milk
  

• 4 cups half-and-half
  

• 1 pound white chocolate, chopped
  

• 2 teaspoons pure vanilla extract
  

• 8 to 10 vanilla beans

Directions

• Heat and melt: In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point. Remove the pan from the heat and add the white chocolate. When the chocolate is melted, add the vanilla and whisk vigorously. Reheat very gently and serve with a vanilla bean as a stirrer in each cup.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use white chocolate chips instead of a bar?

Yes, chips work fine and save you the chopping step. Just make sure they contain cocoa butter, not just vegetable oil. Some cheap chips are technically "white coating" and won't melt as smoothly, so check the ingredient list before you buy.

How do I store leftover white hot chocolate?

Pour it into an airtight container and refrigerate for up to 3 days. Reheat slowly on the stove over low heat, whisking as it warms. Don't use high heat or microwave on full power, because the white chocolate can separate and turn grainy.

Can I make this ahead for a crowd?

You can make it a few hours ahead and keep it warm in a slow cooker on the lowest setting. Stir it every 30 minutes or so to prevent a skin from forming on top. Give it a quick whisk right before serving for the best texture.

What kind of white chocolate works best?

Look for a bar that lists cocoa butter as the first ingredient. Ghirardelli, Lindt, and Valrhona are all solid choices. Avoid anything labeled "white baking chips" or "white confectionery coating," because those tend to taste waxy and don't melt as well.

Can I use a different type of milk?

You can swap the whole milk for 2% if you want something lighter, but the drink will be noticeably thinner. Oat milk makes the best non-dairy swap because it's naturally creamy. Skip almond milk here, since it's too watery for this recipe.