The latest East Coast snowstorm has left me craving a mug of good, steaming hot chocolate. It will come as no surprise that, as a person who grew up eating ‘Stove Top stuffing instead of potatoes,’ I have a long history with  those white, paper packets of instant hot cocoa. Whether in my parents’ kitchen, on camping trips or at sporting events, on cold winter days I imbibed that thin, not-quite-chocolate-flavored and often lukewarm drink.

In my early 20’s I learned a valuable lesson from a fellow grad student and friend. If you want rich, toasty hot chocolate, make it from scratch. It doesn’t take much time to do. Plus, the end result tastes so heavenly you’ll never be tempted to rip open a sleeve of instant again.
 
I often tinker with my hot chocolate recipe, alternating between cocoa powder, semi-sweet morsels or bittersweet chocolate as my flavor base. When I’m in the mood for a wildly sweet, hot treat, I whisk together the following recipe. I think of it as liquid dessert. I suspect that you will, too.

WHITE HOT CHOCOLATE

Makes 2 generous cups

1 cup heavy cream, divided

5 ounces white chocolate, roughly chopped

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/2 cups milk

1/8 teaspoon nutmeg, plus more for serving

In a small saucepan heat 1/2 cup heavy cream over medium-high until just simmering. Add the white chocolate and whisk the two together until well-blended. Remove from the heat and strain the liquid through a fine mesh sieve into a medium saucepan.

Add the vanilla and almond extracts, milk and nutmeg to the chocolate mixture and whisk together over medium heat.  As the hot chocolate is heating, make the whipped cream.

Using an electric mixer, beat the remaining 1/2 cup heavy cream until somewhat firm peaks form, 3 to 5 minutes.

Pour the hot chocolate into mugs, scoop whipped cream onto each and dust the cream with nutmeg. Serve immediately.