Tis’ the season for white hot chocolate. No matter what the weather is like where you live, you can have a white Christmas with a cup of it.

Here are two recipes that give a gourmet twist to hot chocolate. The second recipe, for hot chocolate on a stick, can be given as party favors and stocking stuffers.

The first recipe from the Renaissance Schaumburg Convention Center Hotel outside Chicago, which has been serving up the Christmastime concoction to guests in their fireside lounge. The blend of whole milk and half-and-half makes it very rich, indeed.
 
 
RECIPE #1: WHITE HOT CHOCOLATE

Ingredients For 4 Servings

[1] White hot chocolate is made with top quality white chocolate disks (photo © Schaumberg Renaissance Convention Center Hotel).

 
Preparation

1. COMBINE the milk and half-and-half; heat to a slight simmer.

2. SLOWLY whisk in the chocolate and vanilla until the chocolate has fully melted.

3. GARNISH as desired and serve.
 

Here’s a fun project: Make your own hot chocolate on a stick. This recipe from McCormick creates a fudgy square of peppermint-flavored white chocolate and a marshmallow on a lollipop stick. You swirl it into a cup of hot milk until it melts into rich, creamy, and minty hot chocolate.

You can wrap them in cellophane bags, tie with a ribbon and give them as gifts. The chocolate squares can be made up to two weeks in advance and assembled up to 2 days in advance.

Ingredients For 36 Pieces

1. LINE a 9-inch square baking pan with foil. Spray foil with no-stick cooking spray. Place chopped chocolate in a large bowl. Set aside.

2. BRING sweetened condensed milk and cream to simmer in a medium saucepan on medium heat, stirring frequently with a wire whisk. Pour over chopped chocolate. Let stand 1 minute. Whisk until chocolate is melted and the mixture is smooth.

3. STIR in peppermint extract. Remove 3/4 cup chocolate mixture. Tint chocolate mixture pink with red food color.

4. POUR remaining (plain) chocolate mixture into the prepared pan. Drop the tinted chocolate mixture by tablespoons over the chocolate mixture in the pan. Swirl with a knife for the marble effect. Refrigerate for 4 hours or overnight until firm. Cut into 36 squares. (The recipe may be made ahead to this point. Store chocolate mixture, tightly covered, in the pan in the refrigerator for up to 2 weeks. Bring to room temperature before cutting into squares.)

5. ASSEMBLE: Thread a marshmallow half and a chocolate square onto each lollipop stick. Wrap each hot chocolate on a stick in plastic wrap or a small cellophane bag.

6. MAKE hot chocolate: Stir hot chocolate on a stick into 8 ounces of hot milk.
 
 
THE DIFFERENCE BETWEEN COCOA AND HOT CHOCOLATE

Most people use the terms interchangeably, but they’re actually different.