White Hot Chocolate

White Hot Chocolate (4 large mugs)

85g finely chopped white chocolate 

150 ml double cream 

850 ml whole milk 

Half teaspoon vanilla extract.

Place the chopped chocolate in a heat-proof bowl, and set aside. Combine the cream and milk in a small sauce pan over medium heat. Heat just until bubbles begin to form around the edges of the pan; do not boil. Pour the hot liquid over the white chocolate. Let sit for about 30 to 60 seconds, then stir until the chocolate is completely melted and the mixture is smooth. Whisk in the vanilla, then whisk vigorously until a light foam forms on the surface of the liquid. Pour into heated cups, and garnish with chocolate-covered marshmallows or a peppermint stick. Serve immediately.