I don’t know about you but oooeee it’s been cupcake after cupcake after bacon cookie for me recently. I just cannot wait for the farmers’ markets to open and the fresh produce and salads to start flowing.
Let’s get real though: I live in Minnesota. Spring is not here (in spirit), the weather is not warm, and the snow has not melted. All of these factors lead me to conclude that it’s hot chocolate weather. Can I get a hell yes?
After those delightful White Chocolate Spiced Cupcakes I made last week I had some leftover white chocolate sitting on hand. I don’t really bake with it much and so this hot chocolate was born. Perfect when you’re in the mood for something sweet but also lighter.
In the grand scheme of hot chocolates, this one is pretty light. I’m considering it a halfway-to-spring hot choc. Clearly, I am by no means advocating this as a health food – but! – it’s so much lighter than the average cup (laden with heavy cream, whole milk, and whipped cream garnish) so you can sip away safe in the knowledge that you took the healthier route. ::Pat on back:: Well done you.
White Hot Chocolate {for one}
adapted from Martha Stewart
Ingredients
- 1/2 ounce milk chocolate, for garnish
- 3 ounces good-quality white chocolate, coarsely chopped
- 2 1/2 cups milk (I used skim)
- 1/4 teaspoon pure vanilla extract
Directions
- Using a vegetable peeler, shave milk chocolate into curls; set aside.
- Place white chocolate in a medium heat-proof bowl; set aside. Place milk 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.
- Serve immediately garnished with chocolate curls.
- Yield: 2 cups.
Note: If you have no interest in going light then sub whole milk where I used skim, and sub 1/2 cup of that milk with heavy cream. Whipped cream to top. Yum).
