Malted White Hot Chocolate

Sweet, warm, creamy….. this actually tasted better than white chocolate!

It was very quick to make, taking just a little longer than it took for the white chocolate to melt into the milk. I used an immersion blender to mix in the malted milk powder, an ingredient that added another flavour dimension. You’re given the option of adding either vanilla extract or vanilla bean paste - I chose the latter but will use extract next time as the seeds sunk to the bottom of the cup…..perhaps they remain in suspension if the whole milk and cream combination the recipe calls for is used instead of the 1% milk I used.

I’m not a fan of white chocolate so the rating is based mainly on the opinions of my snow shovellers…..husband and youngest daughter thought it could be sweeter but the others loved it.