White Christmas hot chocolate
- 175g Belgian white chocolate, chopped
- 700ml whole milk
- 250ml double cream
- 1 tsp vanilla bean paste or extract
To serve (optional)
- 1 x squirty cream in a can
- 1 x tube pink sprinkles
- 1 x tube edible lustre spray or glitter
Step by step
Put the chocolate in a large bowl and set aside. Add the milk, cream and vanilla to a large saucepan and warm over a medium heat until gently bubbling. Remove from the heat, pour over the chocolate, and leave it to melt for 1-2 minutes before stirring with a spatula.
Once the chocolate has melted, whisk until a light foam forms. Serve immediately, ladled into large mugs, and topped with squirty cream, a sugar rose, sprinkles and a spray of lustre, if you like.