Biscoff White Hot Chocolate
Creamy Biscoff white hot chocolate made with Lotus Biscoff spread, white chocolate and milk. An indulgent 5-minute hot chocolate recipe that's perfect for cosy winter evenings.
Equipment
- 1 Milk pan
- 1 Handheld Milk Frother optional
Ingredients
- 2 tbsp (30g) Biscoff
- 1 cup (240ml) Milk
- 45 g White Chocolate finely chopped
- A pinch of Cinnamon Powder optional
Instructions
- Warm milk in a milk pan over medium-low heat till steaming. Do NOT let the milk get to a boil.1 cup (240ml) Milk
- Add finely chopped white chocolate. Stir until the chocolate has melted.45 g White Chocolate
- Mix in Biscoff spread and a pinch of cinnamon (if using). Stir until everything is incorporated.2 tbsp (30g) Biscoff, A pinch of Cinnamon Powder
- Optional: using a hand frother, whisk the drink until frothy.
- If you like, top it with more Biscoff spread and biscuit crumbs! Serve immediately.
Notes
-
- Use white chocolate bar or chunks instead of chocolate chips. This is because chocolate chips tend to contain more stabilisers that prevent them from melting completely.
- Chop the chocolate finely. This helps the chocolate to melt quicker and more evenly.
- Don't boil the milk. Gently heat it until steaming. Excessive heat can cause milk to scorch and can affect the smooth texture of the chocolate
- Adjust the sweetness to taste. This is naturally a very sweet and indulgent drink thanks to both the Biscoff spread and white chocolate. If you prefer it less sweet, reduce the white chocolate slightly rather than adding extra milk, which can dilute the Biscoff flavour.
- Froth it for an extra creamy finish. A handheld milk frother isn't essential, but a quick froth before serving gives the drink a lovely cafe-style texture.
- Serve immediately. White hot chocolate is at its smoothest and creamiest when freshly made!