WHITE HOT CHOCOLATE WITH MARSHMALLOWS
A creamy smooth white chocolate drink that'll keep you nice and warm during those cold winter days.
Provided by cocoa Queen
Categories Drinks Hot Chocolate Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Combine 1/2 cup milk, almond bark, sugar, 2 marshmallows, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until boiling. Reduce heat; add remaining 3 1/2 cups milk and stir until heated through, about 5 minutes. Add remaining 4 marshmallows.
- Divide hot chocolate among four 6-ounce mugs, placing 1 marshmallow in each. Garnish with red and green sprinkles.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 43.4 g, Cholesterol 22.5 mg, Fat 9.9 g, Protein 9.1 g, SaturatedFat 5.8 g, Sodium 121.8 mg, Sugar 38.5 g
WHITE HOT CHOCOLATE
Blend white chocolate with milk and vanilla extract to make this indulgent hot chocolate. Add nutmeg, cinnamon or cardamom for added spiciness, if you like
Provided by Anna Glover
Categories Drink
Time 5m
Number Of Ingredients 8
Steps:
- Pour boiling water from the kettle into a heatproof mug or glass to warm it up. Heat the milk in a small pan, or in blasts in the microwave, until steaming. Pour the hot water out the mug, and tip in the chocolate and vanilla. Pour over the hot milk and stir for 30 seconds until the chocolate has melted. Top with the cream, marshmallows and drizzle over the sauce with a pinch of sprinkles and cinnamon, if you like.
Nutrition Facts : Calories 665 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 65 grams sugar, Protein 15 grams protein, Sodium 0.5 milligram of sodium
CARDAMOM WHITE HOT CHOCOLATE WITH PISTACHIO AND COCONUT DIPPED MARSHMALLOWS
Provided by Trisha Yearwood
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the pistachios and grated coconut on 2 separate small plates. Lightly spray a large plate with cooking spray.
- Put the semisweet chocolate chips in a ramekin or very small microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Stir in the coconut oil.
- Dip a marshmallow halfway in the chocolate, then coat in the pistachios; transfer to the sprayed plate. Repeat with 3 more of the marshmallows. Dip the remaining marshmallows halfway in the chocolate, then coat in the coconut. Refrigerate until ready to serve.
- Put the white chocolate chips, cardamom and 1 cup of the milk in a medium saucepan. Heat over medium-high heat, whisking often, until smooth. Add the heavy cream and remaining 2 1/2 cups milk and heat, stirring occasionally, until hot. Stir in the vanilla.
- Serve the white hot chocolate with the marshmallows.
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