As mentioned in my post last week, the secret to surviving winter is to embrace it wholeheartedly. And while I’ve seriously cut back on my sugar intake as of late, it would just be a crime to deny myself piping hot chocolate. I mean, it’s one of the main pillars to not only surviving winter, but enjoying it to the utmost. I’ve refrained from drinking it regularly, and instead have made it my goal to go big or go home every once in a while. You know, quality over quantity and all that jazz. I’m still a tried and true Williams Sonoma fan (it’s truly worth every exorbitant penny), but this recipe for spiced white hot chocolate may even give it a run for its money.
- 4 cups 2% milk
- 2 cups 10% cream
- 6 oz. good quality white chocolate (I used Lindt)
- 2 cinnamon sticks
- 4-5 cardamom pods
- 1 vanilla bean, seeds & pod
- A pinch of nutmeg
- A pinch of salt
- In a small saucepan, over medium heat, gently warm all ingredients, stirring until chocolate is melted.
- Bring to a simmer, remove from heat, cover and let steep 15 minutes
- Strain into mugs, top with whipped cream, chocolate shavings and a cinnamon stick
Mugs: Pottery Barn