I’ve never seen a blizzard until today. Outside my window, the snow is practically falling horizontally because of the high winds. I can barely see down the street, and everyone’s steps, which they diligently shoveled yesterday, are already covered in snow again.
Some of my friends are braving the blizzard and going sledding later today, but I think I’ll stay cozy and warm in my nice little apartment. But, for all of you people who are venturing out into the winter wonderland, I have a recipe to warm you up when you finally come back inside – spiked white hot chocolate.
Now, white chocolate gets a bad rap, in my opinion. Yes, it’s not exactly chocolate – it doesn’t contain cocoa solids. But the mixture of cocoa butter, milk solids, and sugar is rich and creamy. Poor quality white chocolate will taste shockingly sweet, but good quality white chocolate is like eating a bar of vanilla. I love using white chocolate in frosting and mousse, and it pairs well with ginger, dark chocolate, and berries.
This spiked white hot chocolate is lovely for a cold snowy day like today – it contains no other sweeteners besides the chocolate, so it isn’t too sweet. And the rum brings out the vanilla flavor of the chocolate, and gives the drink just a touch of bite from the alcohol. It’s white chocolate at its best – and perfect to warm you up after a snow ball fight.
Spiked White Hot Chocolate
Makes one serving
10 oz whole milk
2.5 oz good quality white chocolate, such as Lindt, roughly chopped
1/4 tsp vanilla extract
1 tbs dark rum
Heat milk on stove until hot (but not boiling). Meanwhile, melt white chocolate in a medium bowl in the microwave (microwave on low in 20 second bursts, stirring between intervals, until chocoalte is melted and smooth). Pour milk over melted white chocolate, stirring until blended. Add vanilla and rum. Serve warm, garnished with whipped cream of chocolate shavings, if desired.