Brrr it’s cold outside! When it’s like this, most people like to make hot chocolate but for me, I love making white hot chocolate. When I make white hot chocolate, it always comes out so rich and velvety. It is perfect for cozying up with by the fire.
Normally though, I make it with Amaretto extract. But this time, with the intense winter weather, I decided it might just be more fun to use real Amaretto liqueur. It was right on the money. If you need a grown-up version of a kiddy classic, you’re in the right place.
This recipe is really flexible so you can adjust it to match your personal tastes. As for me, I love a strong hit of white chocolate so I used 12 ounces of Ghirardelli White Chocolate. If you’d like to mute the flavor of white chocolate just a bit, I suggest anywhere from 6 ounces of the stuff on up to 12 ounces.
For this spiked version, I made it using half and half, but in the past I’ve used heavy cream. If you want it creamier, go for the heavy cream. See how versatile it is? Add in the Amaretto and not only will you have a white chocolate buzz going on but it adds just the right amount of sweetness and distinction that will warm you up on any chilly night.
3 cups milk
1 cup half and half (you could also use heavy cream for a richer taste)
6-12 oz of good quality white chocolate (I used 12 oz of White Chocolate Ghirardelli Premium Baking Bar, I wanted a strong white chocolate taste, but for a milder taste feel free to use less chocolate)
1 tsp vanilla extract
1 tsp almond extract
1 tsp nutmeg
1 cup of Amaretto Liquor.