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
1/2 inch piece of ginger
1 cinnamon stick
1 nutmeg smashed
- In a pot bring milk and half and half to a simmer. Add the ginger, cinnamon, nutmeg and cloves. Turn fire off and let the spices infuse in the milk for about an hour.
- After an hour has passed, strain the milk and remove the spices.
- Bring the milk back to a simmer and add chopped white chocolate and vanilla extract.
- Whisk continuously over medium-low heat, until the chocolate has melted and the mixture is smooth.
- Do not boil.