White Hot Chocolate - stovetop method

Cup of Yum
1. If you are making the whipped cream from scratch, make this first. Whisk cold whipping cream or heavy cream with stand or hand mixer. Add 3-4 tablespoons icing (powdered) sugar for a touch of sweetness. Transfer to a piping bag fitted with a large star tip.
2. Chop the chocolate bar using a large knife. Place the bar on a cutting board and press the knife down firmly using the palm of your hand.
3. Put the milk, chopped white chocolate and vanilla paste or extract in a medium saucepan. Warm gently over medium-low heat, stirring until the chocolate melts. Don’t allow the milk to come to the boil, it will spoil the taste and the chocolate might seize.
4. Ladle the white hot chocolate into cups filling about ¾ of the way to allow space for the whipped cream or marshmallows!
5. Pipe the cream over the hot chocolate, starting from the edge of the cup and piping in a circular motion. The cream will eventually melt into the hot chocolate so make sure the cup has a bit of space!
6. Add sprinkles or any other toppings you like and serve immediately.

White Hot Chocolate - slow cooker method

1. Put all the ingredients in the slow cooker and cook on LOW for 1 ½ - 2 hours, stirring every so often. You don’t want the chocolate to sink to the bottom and burn. Once ready, turn to the warm setting or ideally serve immediately.