White Hot Chocolate

White Hot Chocolate served in glass cups with various toppings including caramel, cinnamon and biscuits
  • 4 servings
  • 20 Minutes to prepare
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  • 200g white chocolate (grated)
  • 1 cinnamon stick
  • 1 vanilla pod (split lengthways and seeds scraped out. Keep the seeds.)
  • 200g sugar (for the caramel)
  • 1ltr double cream
  • 1ltr milk
  • 100ml toffee vodka (For adults only of course)


Let’s start with the caramel shards:
1 First cut and place a 30cm piece of baking parchment onto a heatproof surface. Now place all of the sugar with a little water into a small saucepan and boil over a high heat until the syrup turns a light auburn colour. If you have a thermometer this is approximately 170°C. Keep an eye on it as it can be quick to burn.

2 Immediately pour the caramel onto the sheet of baking parchment and leave until completely cooled. Now break it into small shards.

For the creamy hot chocolate:
3 In a large mixing bowl, whisk 750ml of the double cream until it forms soft peaks.

4 Next pop all of the milk, 250ml of the remaining cream, the cinnamon stick, vanilla pod and seeds into a saucepan and bring to a simmer. Simmer for 5 minutes.

5 Remove from the heat and whisk in the grated white chocolate and the toffee vodka (in the adults only version of course).

6 Ladle into 4 mug,  spoon on the whipped cream and garnish with the shards of caramel.

CHEF’S TIP You can have a bit of fun with your toppings and stir through a salted caramel or chocolate sauce, or top with diced pieces of gingerbread, parkin, cinder toffee or crushed amaretti biscuits. Yum!