Description
Three small mugs of gently warmed whole milk and cream infused with vanilla bean, then melted with white chocolate.
Ingredients
Scale
- 2 cups Whole milk
- 1/2 cup Heavy cream
- 1/2 bean Vanilla bean, split and scraped
- 3 oz White chocolate containing cocoa butter, finely chopped
- 1/16 teaspoon Fine salt
Instructions
- Split 1/2 vanilla bean lengthwise and scrape its seeds. Put both seeds and pod into a small heavy saucepan with 2 cups whole milk and 1/2 cup heavy cream. Warm over medium-low until steaming, approximately 6 minutes; do not boil.
- Take the pan off heat for 5 minutes to steep, then remove the pod. Finely chop 3 oz real white chocolate containing cocoa butter.
- Return the milk mixture to low heat; whisk in chopped chocolate and 1/16 tsp fine salt for approximately 4 minutes, until smooth and hot. Keep the pan below a rolling boil.
- Whisk once more to distribute vanilla specks, pour into three small heatproof mugs and serve. Record finished volume and the particular chocolate's sweetness in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: five minutes preparation, ten minutes gentle heating in two stages and five-minute off-heat vanilla steep.
- Prep Time: 5 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: One of three small mugs, actual final volume pending