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Photo by: Joseph De Leo
After becoming enthralled with regular hot cocoa, I couldn’t resist the temptation to try a variation that indulged my love for white chocolate. I was by no means disappointed with the result and now take great delight in its silky and subtle flavors and particularly enjoy its creamy look, which seems as pure as the driven snow. If a more potent and less pure cup is desired, a splash of Grand Marnier or Tia Maria would perform the trick perfectly.
Melt the chocolate in a small heavy saucepan over very low heat, stirring frequently. Stir in the coffee and vanilla until smooth. Add the milk, increase the heat to medium, and heat until the mixture is quite hot but not boiling.
Pour the mixture into a blender container and whizz until frothy. Pour the chocolate into 2 cups and sprinkle each with a light dusting of nutmeg. Serve at once.
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