White Hot Chocolate Recipe

Warm Beverages are among the most comforting aspects of winter.   Hot Chocolate in particular becomes more popular during this season.   Escape the routine and try this Splenda version of White Hot Chocolate.

Ingredients

  • 2 cups (500 mL) fat-free half and half
  •  2 cups (500 mL) fat-free milk
  • 3/4 cup (175 mL) NESTLE® TOLL HOUSE® Premier
  •  2 cups (500 mL) fat-free half and half
  •  2 cups (500 mL) fat-free milk
  • 3/4 cup (175 mL) NESTLE® TOLL HOUSE® Premier white morsels
  • 1/4 cup (50 mL) SPLENDA® No calorie Sweetener, Granulated
  • 1 tsp (5 mL) vanilla extract
  •  Garnish: fat-free frozen whipped topping

Preparation: Bring half and half and milk to a boil over medium-high heat; add white chocolate morsels and SPLENDA® Granulated, stirring until morsels melt. Stir in vanilla. Garnish, if desired. Serve immediately.

Multi Cultural stories of Hot Chocolate

In mainland Europe (and particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as corn starch. Among the multiple thick forms of hot chocolate served in Europe is the Italiancioccolata densa. German variations are also known for being very thick and heavy. Hot chocolate and churros is the traditional working-man’s breakfast in Spain. This style of hot chocolate can be extremely thick, often having the consistency of warm chocolate pudding.   In the Netherlands, hot chocolate is a very popular drink, known as chocolademelk, often served at home or at the cafes. In France, hot chocolate is often served at breakfast time, and sometimes sliced French bread or croissants, spread with butter, jam, honey or Nutella are dunked into the hot chocolate; there are also brands of hot chocolate specially formulated for breakfast time, notably Banania.