White Hot Chocolate
This one started with a very specific Natasha thought:
“What if we could make proper hot chocolate… but with a Milkybar?”
White chocolate hot chocolate always sounds like it might be too sweet, too milky, too… something. But we were both curious. Could we turn a regular Milkybar into a actually-delicious, cosy winter drink and not just a sugar bomb?
Short answer: yes.
Longer answer: yes, and it’s basically nostalgia in a mug.
This recipe is our simple, no-fuss white hot chocolate: warm milk, chopped white chocolate, a tiny bit of cinnamon and nutmeg, pinch of salt, splash of vanilla, and marshmallows on top. It’s the kind of drink that tastes like childhood desserts and hostel canteen vanilla ice cream — familiar, sweet, and very comforting.
And because we can’t leave anything alone, we also tried to caramelise white chocolate… in the air fryer.
Did it work? Not really.
Did the chocolate turn into slightly wonky browned blobs instead of smooth caramelised pieces? Absolutely.
Was the melted goop still tasty? 100%. We just stirred it into hot milk anyway and it gave a toasty, almost toffee-ish flavour.
So if you want a winter drink that’s lighter than dark hot chocolate, but still feels indulgent, this Milkybar white hot chocolate is a very good place to start.
What does white hot chocolate taste like?
This version is:
Creamy and milky – in a good way, like a warm vanilla dessert.
Lightly spiced – cinnamon and nutmeg stop it from being flat or one-note.
Not cloyingly sweet – a pinch of salt and the warmth of the spices balance out the Milkybar.
It’s the kind of drink you make when you want to feel cosy but don’t want the intensity of dark chocolate.
Recipe
Serves: 2 mugs
Ingredients
Milk – 2 cups (about 480 ml)
Milkybar or any white chocolate – 80–100 g, chopped
Ground cinnamon – 2 small pinches
Freshly grated nutmeg – 2 tiny pinches
Salt – 2 tiny pinches (or one slightly bigger pinch)
Vanilla extract – ½ tsp
For topping (optional):
Marshmallows (bonus points if you toast them)
Extra grated white chocolate
Method
1. Warm the milk
In a small saucepan, pour in the milk.
Add a pinch of cinnamon, a whisper of freshly grated nutmeg, and a tiny pinch of salt.
Place the pan on medium-low heat and let the milk warm up gently. You’re looking for steam around the edges, not a rolling boil.
2. Melt the white chocolate
Turn the heat to low (or even off for a minute).
Add the chopped Milkybar/white chocolate to the warm milk. Let it sit for 20–30 seconds, then whisk until the chocolate melts and the mixture looks smooth and slightly thicker.
3. Add vanilla and adjust
Stir in the vanilla extract.
Taste and adjust:
If it’s too sweet, you can add a tiny splash more milk.
If you want more spice, add the smallest extra pinch of cinnamon or nutmeg.
4. Make it café-style
Let the white hot chocolate heat for another minute on low, whisking gently. This helps it become silkier and slightly frothy.
Don’t let it boil aggressively – white chocolate can split if overheated.
5. Serve
Pour into your favourite mug.
Top with marshmallows (toasted if you can be bothered) or a little grated white chocolate. Drink immediately while it’s still hot and comforting.
Tips & Variations
Too sweet?
Use less chocolate, or top up with extra milk. The salt really helps balance it, so don’t skip it.Make it extra-rich:
Swap 2–3 tablespoons of the milk for cream for a thicker, dessert-like drink.Spice it your way:
You can skip nutmeg if you don’t like it and just stick to cinnamon. Or add a single crushed cardamom pod while heating the milk and fish it out before serving.Kid-friendly & grown-up friendly:
Kids will love the Milkybar version as is. For adults, you can reduce the chocolate slightly and lean more on the spices.
