Go Back

Winter Berry White Hot Chocolate - Cozy, Creamy, and Bright

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • White chocolate: 6 oz (about 1 cup chips or finely chopped bar). Choose a good-quality brand with cocoa butter.
  • Milk: 3 cups (whole milk for creaminess, or use 2%/plant milk for lighter).
  • Heavy cream (optional): 1/2 cup for extra richness.
  • Vanilla extract: 1 teaspoon.
  • Pinch of salt: Balances the sweetness.
  • Mixed berries: 1 1/2 cups (frozen or fresh). Raspberries, strawberries, and blackberries all work.
  • Sugar or honey: 2–3 tablespoons, to sweeten the berry compote.
  • Lemon juice: 1–2 teaspoons, to brighten the berries.
  • Optional add-ins: Ground cardamom, cinnamon, or nutmeg; whipped cream; extra berries for garnish.

Method
 

  1. Make the berry compote: In a small saucepan, add the berries, sugar or honey, and lemon juice. Cook over medium heat for 5–8 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Mash gently with a spoon. Taste and adjust sweetness or lemon as needed. Set aside.
  2. Heat the milk: In a separate medium saucepan, add the milk and optional cream. Warm over medium-low heat until steaming, not boiling. Keep the heat gentle to avoid scorching.
  3. Add white chocolate: Remove the milk from heat. Add the white chocolate and a pinch of salt. Let it sit for 30 seconds, then whisk until smooth and fully melted. Stir in the vanilla.
  4. Combine: Spoon a swirl of berry compote into each mug. Pour in the hot white chocolate. Add another spoonful of compote on top and gently stir to create a marbled look.
  5. Garnish and serve: Top with whipped cream, a few fresh or thawed berries, and a light dusting of cinnamon or cardamom if you like. Serve warm.
  6. Make it for a crowd: Double the recipe and keep the white hot chocolate warm in a slow cooker on “warm.” Add the compote per mug to keep the swirl bright and fresh.