rosy cheeks (spiked winter white hot chocolate)

Name: Rosy Cheeks (Spiked Winter White Hot Chocolate)
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: Canadian
Ingredients: 1/3 cup(s) chopped macadamia nuts; 1/4 cup(s) granulated sugar (brown sugar may be substituted if desired); 3 1/3 cup(s) whole milk (or my preference of almond milk); 8 ounce(s) good-quality white chocolate, finely chopped; 1 pinch(es) fine sea salt; 6 ounce(s) white rum or vanilla vodka (your choice); - optional garnishes: cinnamon sticks, cranberries, raspberries, pinch of cracked pink peppercorns

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Some of the white chocolate may settle at the top as it cools. This is OK. Just give it a good stir and warm it back up if need be. If you want to include the kids just don't add the booze to theirs.

yield 4 -6

prep time 5 Min

cook time 10 Min

method Stove Top

Ingredients For rosy cheeks (spiked winter white hot chocolate)

1/3 c

chopped macadamia nuts
1/4 c

granulated sugar (brown sugar may be substituted if desired)
3 1/3 c

whole milk (or my preference of almond milk)
8 oz

good-quality white chocolate, finely chopped
1 pinch

fine sea salt
6 oz

white rum or vanilla vodka (your choice)
optional garnishes: cinnamon sticks, cranberries, raspberries, pinch of cracked pink peppercorns

How To Make rosy cheeks (spiked winter white hot chocolate)

1
To a food processor, add the macadamia nuts and granulated sugar. Pulse until finely ground. Set aside.

2
In a medium saucepan, add the milk and nut mixture. Bring to a simmer over medium-high heat and then reduce heat to medium-low. Stir in the white chocolate and salt and cook, stirring until chocolate is completely melted. Remove from heat.
3
Divide the mixture evenly among glasses and then spike with white rum or vanilla vodka.
4
Enjoy with your favorite holiday cookies!
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