White Hot Chocolate - Martha Stewart

12 oz. good quality white chocolate, coarsely chopped
6 C. whole milk
2 C. heavy cream
1 tsp. pure vanilla extract
2 oz. milk chocolate for garnish
peppermint sticks for garnish
whipped cream for garnish

Using a vegetable peeler, shave milk chocolate into curls; set aside.

Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.

Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.

Makes 8 cups

Notes: I only used 1/2 bag (6 oz.) of Toll House white chocolate chips and only 1 C. heavy cream. I did use whole milk and I think next time I will stick to skim or 1%, the drink was a little on the rich side. I skipped the peppermint because I couldn't find any but it would be easy to find come Thanksgiving/Christmas time. When preparing, I added the chips directly to the pot of heated milk and cream, no need to dirty and additional bowl.