White Hot Chocolate Recipe:
Combine 2 cups milk (whole or alternative) and ½ cup heavy cream (optional) in a saucepan. Warm over medium-low heat, stirring occasionally, until hot but not boiling. Reduce heat and add ½ cup white chocolate chips (or chopped bar), stirring until smooth. Stir in ½ teaspoon vanilla extract. Pour into mugs and top with whipped cream, white chocolate shavings, coconut, or Twisted Mallow’s boozy marshmallows.
Flavor Variations:
• Peppermint: Add ¼ teaspoon peppermint extract or a candy cane.
• Spiced: Add a pinch of cinnamon, nutmeg, or cardamom.
• Salted Caramel: Drizzle with caramel and sprinkle sea salt.
Boozy Marshmallows (by Twisted Mallow):
Boil ½ cup water, ½ cup corn syrup, 2 cups sugar, ½ tsp salt to 240°F. In a bowl, mix ½ cup Baileys with 40g gelatin. Slowly pour hot syrup into mixer, beat 10 minutes. Spread in oiled pan, set 6–12 hrs, cut, coat with powdered sugar. Store airtight up to 8 weeks.