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white hot chocolate

white hot chocolate | photo by: James PadillaA nice cup of warm, frothy hot chocolate is perfect on a cold winters day. Be sure not to leave this alone as it’s cooking because the chocolate will burn very easily and the milk should be stirred constantly to get it nice and frothy.

1 vanilla bean
2 tablespoons heavy cream
2 ounces premium white chocolate, roughly chopped
1 cup milk
1 cinnamon stick
1/4 teaspoon vanilla extract
Ground cinnamon, for serving

1. Cut off 1/4 of vanilla bean (reserve rest of bean for a later use). Cut bean in half lengthwise, exposing seeds. Scrape seeds from bean and set aside.
2. In a small bowl by hand or with a mixer, whip cream until soft peaks form. Set aside.
3. In a medium saucepan, melt chocolate over medium-low heat. Whisk in milk until incorporated. Add cinnamon stick and bring to a boil. Stir constantly for about 7-10 minutes, until frothy (be sure not to let it burn). Remove saucepan from heat and discard cinnamon stick. Add vanilla bean seeds and vanilla extract and whisk into milk.
4. Transfer hot chocolate to a serving mug and top with whipped cream and sprinkle of cinnamon. Serve warm.

Serves 1.

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