- 3 cups half-and-half cream, divided
- 2/3 cup white baking chips
- 1 cinnamon stick (3 inches)
- 1/8 teaspoon ground nutmeg
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/4 teaspoon McCormick® Pure Almond Extract
- Ground cinnamon, optional
- In a large saucepan, combine 1/4 cup cream, white chips, cinnamon stick and nutmeg. Stir over low heat until chips are melted; discard cinnamon. Add remaining cream; stir until heated through. Remove from the heat; add extracts. Sprinkle each serving with ground cinnamon if desired. Yield: 4 servings.
Originally published as White Hot Chocolate in Taste of Home December/January 1997, p13
Reviews for White Hot Chocolate
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Dec. 11, 2012
"ABSOLUTELY THE BEST! VERY GOOD!"