New This Month

White Hot Chocolate

Serve this warm beverage with dessert as an alternative to coffee or tea.

  • Yield: Makes 4 cups

Source: Martha Stewart Weddings, Fall 2000


  • 1 cup heavy cream
  • 6 ounces good-quality white chocolate, cut into small pieces
  • 3 cups milk
  • 1/2 teaspoon vanilla extract


  1. Pour heavy cream in small saucepan over medium-low heat. Place chocolate in a heatproof bowl, and set aside. When cream simmers around edge of pan, about 4 minutes, remove from heat, and pour over chocolate. When chocolate begins to melt, stir to combine cream and chocolate until mixture is melted. Set aside.
  2. In medium saucepan over medium heat, warm milk until hot but not boiling, about 5 minutes. When milk steams, reduce heat, and slowly whisk in chocolate mixture until combined. Remove from heat, and whisk in vanilla extract. Whisk until light foam forms. Ladle into heatproof bowls, and serve immediately.

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