‘Tis the season for drinking dessert.
I usually prefer eating dessert to drinking it. Almost always. This is one of the exceptions. This fresh mint white hot chocolate is a drink I’ve been imagining for years, and it’s worth every minute it takes to make.
If you’re not a white chocolate person, give good white chocolate a chance. When high-quality white chocolate melts into warm milk and cream it becomes silky and almost custardy. A bar or truffle that melts smoothly will reward you with the best texture and flavor. Cheap white chocolate can taste waxy and grainy, so use the best you can find for a truly indulgent cup.
The recipe below steeps a handful of fresh mint leaves in the milk and cream, which gives the drink a bright, peppermint-like lift without relying on candy canes or extract. If you prefer plain white hot chocolate, you can skip the mint entirely and still have a rich, comforting beverage.
Chocolate and mint is a classic combination for a reason: the refreshing herb cuts through the sweet creaminess of the white chocolate. If you’re someone who dislikes mint with chocolate, no problem — omit it and add extra vanilla or a pinch of salt instead to bring out the chocolate notes.
This drink can also be made in a slow cooker on a low or warm setting. If you use the slow cooker, skip steeping fresh mint in the liquid (you can use mint as a garnish instead) and make sure the white chocolate is finely chopped so it melts evenly. Stir occasionally so the chocolate fully incorporates and the mixture stays smooth.
Even without mint, this white hot chocolate is decadent, almost like drinking a warm white chocolate mousse. It’s rich and luxurious and pairs beautifully with a dollop of whipped cream and a few white sprinkles or a fresh mint leaf on top.
Fresh Mint White Hot Chocolate
4
20 mins
Ingredients
- 1 cup heavy cream
- 3 cups milk
- 1 handful fresh mint leaves
- 12 ounces high-quality white chocolate, finely chopped
- 2 teaspoons vanilla extract
- Whipped cream, for serving
- White sprinkles or sugar, for topping
- Fresh mint, for garnish (optional)
Instructions
- Combine the heavy cream, milk and fresh mint leaves in a saucepan. Warm over medium heat until the mixture is heated through and begins to steam.
- Bring the mixture to a gentle simmer, then remove the pan from the heat. Use a slotted spoon to remove and discard the mint leaves so the herb flavor is present but not overpowering.
- Reduce heat to low. Add the chopped white chocolate and stir continuously until the chocolate is fully melted and the drink is smooth and silky.
- Remove from the heat and stir in the vanilla extract. Taste and adjust: add more vanilla or a pinch of salt if desired.
- Ladle the hot chocolate into mugs. Top with whipped cream, a fresh mint leaf and white sprinkles or sugar if desired. Serve immediately.
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If you’d like to spike this for an adult version, try a splash of white chocolate liqueur or a complementary spirit. A little goes a long way in enhancing the creaminess and adding depth without overwhelming the delicate white chocolate and mint notes.