White hot chocolate with cinnamon, made in the Thermomix
The white hot chocolate I make all the time in winter: white chocolate melted into hot milk, finished with a dusting of cinnamon.
This is the hot chocolate I made all the time last winter: white chocolate melts into the hot milk, the cinnamon infuses everything with flavor, and that final dusting makes it perfect for a cold evening.
Why the Thermomix is perfect for hot chocolate
If you've ever tried making it on the stovetop, you know the problem: either you step away for a second and the milk catches on the bottom, or you stand there stirring for ten minutes. The Thermomix solves both at once because it stirs continuously at a controlled temperature: the chocolate melts evenly and the milk never scorches.
It's also why the texture always comes out the same, without the lumps of unmelted chocolate you get when you drop it into milk that's already hot.
White chocolate needs a gentler touch
White chocolate isn't just paler "normal" chocolate: it contains no cocoa powder, only cocoa butter, sugar and milk powder. That makes it much more sensitive to heat: above 80°C it tends to separate and turn grainy.
That's why this recipe works at a moderate temperature. If it ever "seizes" on you, add a spoonful of cold milk and blend for a few seconds at speed 4: it usually comes back together.
One tip on choosing it: use a good-quality white chocolate, with cocoa butter listed among the first ingredients. Cheap ones contain other vegetable fats and leave a waxy feeling in your mouth.
Thicker or more fluid, your call
The thickness is entirely a matter of the ratio between chocolate and milk:
- Thicker, spoonable: increase the chocolate by 20-30 g, or add a level teaspoon of cornstarch along with the milk.
- More drinkable: increase the milk by 50 g at a time until you find the texture you like.
Variations
- Without cinnamon: swap it for a vanilla pod or the zest of half an orange infused in instead.
- With a spiced touch: a pinch of cardamom or ground ginger.
- Indulgent version: whipped cream and toasted hazelnut crumbs on top.
- For the grown-ups: a spoonful of rum or hazelnut liqueur before serving.
Storage
Drink it fresh, that's when it's at its best. If you have leftovers, it keeps a day in the fridge and turns very thick: reheat it in the bowl for 3 minutes at 60°C, speed 2, adding a splash of milk to bring it back to the right consistency.
Ingredients
- 500 g whole milk
- 150 g white chocolate (one bar, in pieces)
- 1 cinnamon stick
- ground cinnamon, for the final dusting
Method
- 1
Put the white chocolate pieces in the dry bowl and chop it
⏱ 10 secvel 6 - 2
Add the milk and the cinnamon stick
- 3
Cook, stirring, until the chocolate melts and the drink turns thick and velvety
⏱ 7 minvel 2🌡 65°C - 4
Remove the cinnamon stick, pour into cups and finish with a dusting of ground cinnamon
Tip
For a thicker drink, add a teaspoon of cornstarch along with the milk. Drink it hot, as soon as it's ready: it thickens even more as it cools.
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