Smooth, incredibly creamy, and undeniably heavenly, this Cookie Butter Hot Chocolate is exactly what you need to warm up during the cold, frigid winters!
Aw, cookie butter…one of the world’s most monumental creations.
There truly is nothing like cookie butter. Its slightly cinnamony and deliciously caramelized flavor make it irresistible to literally anyone who tries it. Cookie butter even manages to make peanut butter taste rather plain, and that’s coming from someone who has a designated peanut butter jar used solely for devouring spoonfuls throughout the day.
No matter how many sweets and treats I make with this stuff, I don’t think I’ll ever run out of ideas for this magical spread. I’ve made cookies, cupcakes, blondies, pie, ice cream, puppy chow, Crème Brûlée and even granola. Just to name a few…
However, there is one food category I have YET to delve into.That is, until now…
In case cookie butter wasn’t blissful enough on its own, how about combining it with the satisfyingly rich and creamy warmth of hot chocolate?
WHITE hot chocolate, to be more precise. Although traditional hot chocolate recipes call for either cocoa powder, milk, or semi-sweet chocolate, this recipe utilizes the sweetness and subtlety of white chocolate, which allows the flavor of the cookie butter to really shine.
As for the brand of white chocolate to use, I went with Lindt white chocolate bars. If you’re using white chocolate chips, I recommend Ghirardelli since it melts smoothly. I’ve found that brands like Nestle and other lower quality white chocolate chips don’t work well in recipes that require any kind of melting. It’s usually because white chocolate has a lower melting point as it is, so with the addition of stabilizers, these low-quality chips are nearly impossible to melt. In addition to better meltability (is this a word?), using a high-quality white chocolate will definitely make a difference in the overall flavor.
In the past, I’ve used an equal ratio of milk and heavy cream in my hot chocolate recipes. However, being that this was going to be a rather decadent beverage with the addition of both white chocolate AND cookie butter, I opted for a higher ratio of milk. You can use anything from 1% to whole milk. I’m sure vegan options like almond, cashew, or oat milk would work great in this recipe as well.
When it comes to hot chocolate, I’ve noticed that most recipes tend to leave out one CRUCIAL ingredient…salt. This tiny, yet very essential ingredient not only enhances the flavor of hot chocolate (and pretty much anything it’s added to), but it also highlights the sweeter notes. It might seem like a minor detail, but trust me, it makes a MAJOR difference.
This is a super simple one pot recipe. Everything goes into one saucepan and everything is heated until silky smooth. Just make sure you don’t get too impatient by heating the mixture on high. You never want it to boil, or you’ll risk burning the chocolate. Just remember, low and slow is the way to go! Your patience will definitely pay off once your tongue feels the warm sweetness of this indescribably heavenly beverage…
Smooth, incredibly creamy, and undeniably heavenly, this Cookie Butter Hot Chocolate is exactly what you need to warm up during the cold, frigid winters!
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Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Breakfast, Dessert, Drinks
Cuisine American
Servings 3 Servings
Ingredients
Cookie Butter Hot Chocolate:
- 2 ¼ cup milk
- ¾ cup heavy cream
- 5 ounces white chocolate, chopped*
- ½ cup creamy cookie butter (Biscoff or Speculoos Spread)
- 1 teaspoon vanilla
- Pinch salt
For Decorating:
- Freshly-whipped cream
- Melted cookie butter**
- Biscoff Cookies (optional)
Instructions
Place the milk, heavy cream, white chocolate, cookie butter, vanilla and salt into a medium saucepan over medium heat. Stir continuously until the chocolate and cookie butter have completely melted, making sure not to let the mixture boil. Once smooth and fully incorporated, remove from the heat and pour into three mugs.
Top each mug of hot chocolate with freshly-whipped cream, a drizzle of cookie butter, and a Biscoff cookie. Serve immediately.
Notes
*I used Lindt white chocolate bars. If you’re using white chocolate chips, I recommend Ghirardelli since it melts smoothly. Try to stay away from low-quality white (vanilla-flavored) chips.
**Place two tablespoons of cookie butter into a small microwave-safe bowl, and heat in the microwave for 10-15 seconds, or until thin enough to drizzle.
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