The Best Cookie Butter Hot Chocolate

Course: Dessert, Drinks

Cuisine: American

Cook Time: 10

Total Time: 10

Servings: servings

Calories: 548kcal

Author: Jazzmine Woodard

Rich and creamy white hot chocolate with cookie butter and warming spices

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Equipment

1 saucepan
1 kitchen spoon

Ingredients

2 cups milk
¾ cup heavy cream
4 ounces white chocolate
⅓ cup cookie butter
¾ teaspoon sea salt
½ teaspoon nutmeg
1 teaspoon vanilla extract

Instructions

Add milk, heavy cream, white chocolate, cookie butter, sea salt, nutmeg, and vanilla extract to a small saucepan over medium heat.
Cook until cookie butter and white chocolate melt, stirring to dissolve and combine the ingredients (about five minutes).
Reduce heat to medium-low and simmer for about five minutes or until thickened and bubbling (not boiling).
Remove from heat and divide hot chocolate evenly between three mugs. Serve with whipped cream, marshmallows and Lotus biscoff cookies, if desired.

Notes

Variations and Modifications

White hot chocolate has a great, mild flavor that allows the cookie butter to shine but you can also use milk chocolate or dark chocolate instead.

To spike this hot chocolate, I recommend using a dark liquor like whiskey or spiced rum. Stir half a shot per serving into the saucepan just before removing from the heat.

Storage and Reheating

Allow the hot chocolate to cool to room temp then transfer it to an airtight container and refrigerate. It will keep for up to four days.

You can reheat this hot chocolate in the microwave in a heat-safe mug or on the stove in a small saucepan.

Nutrition