White Hot Chocolate

Makes: 5 servings
Serving size: 6 ounce

Start to Finish: 15 mins

Ingredients
3 cups half-and-half or light cream* [1.25 L]
3/4 cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped
stick cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon almond extract
Slivers of vanilla-flavor candy coating (optional)
Ground cinnamon (optional)
Directions

1. Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon.

2. Add remaining half-and-half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.

From the Test Kitchen
Note *Note:To reduce fat, you may substitute low-fat milk or evaporated fat-free milk for the half-and-half.
Tip To create the foamy layer on top, blend some of the hot chocolate mixture in a blender container until frothy, and add to each serving.
Nutrition Facts (White Hot Chocolate)
Servings Per Recipe 5,
Calories 335,
Protein (gm) 6,
Carbohydrate (gm) 21,
Fat, total (gm) 25,
Cholesterol (mg) 62,
Saturated fat (gm) 16,
Vitamin A (RE) 155,
Vitamin C (mg) 1,
Sodium (mg) 86,
Calcium (DV %) 182,
Iron (DV %) 0,
Percent Daily Values are based on a 2,000 calorie diet