{"id":16101,"date":"2016-03-04T23:06:19","date_gmt":"2016-03-05T06:06:19","guid":{"rendered":"https:\/\/www.sugarhero.com\/?p=16101"},"modified":"2025-06-04T15:56:11","modified_gmt":"2025-06-04T22:56:11","slug":"creme-brulee-white-hot-chocolate","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/creme-brulee-white-hot-chocolate\/","title":{"rendered":"Creme Brulee White Hot Chocolate"},"content":{"rendered":"\n

This rich creamy Crème Brulee White Hot Chocolate is flavored with delicate white chocolate, a hint of brown sugar and a whole lot of vanilla bean paste. It’s topped with crunchy caramel and tastes like crème brulee in liquid form!<\/em><\/p>\n\n\n\n

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Things I need to do in the month of March:<\/p>\n\n\n\n

1. Send back those snow pants I bought online and never wore
2. Finally take my car in to get appropriate license plates before The Man tracks me down
3. Survive two weeks of my boys home from spring break—seriously, who gets two weeks?!
3. Post all the winter comfort food recipes I can, because it’s getting spring-y up in here!<\/p>\n\n\n\n

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Don’t get me wrong, I think hot chocolate can be an appropriate drink year-round, but my craving for frothy hot beverages is considerably less when the weather is warmer. Summer is for snowcones, is all I’m saying. So let’s enjoy some Crème Brulee White Hot Chocolate while the getting is still good!<\/p>\n\n\n\n

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I almost always choose dark chocolate over white, so when I make white chocolate desserts, I like to add a little sumthin-sumthin to make them more interesting. In this case, rather than just plain white hot chocolate, I swerved into the “fancy dessert” lane and made a crème brulee-inspired version instead.<\/p>\n\n\n\n

This means: a pinch of brown sugar (to give it that caramel taste), a lot of vanilla bean paste (because isn’t vanilla crème brulee the best of all?) and a topping of caramelized sugar shards. It can’t quite compete with the satisfying crack<\/em> of breaking into the top of a freshly made crème brulee, but that authentic burnt sugar flavor sure goes a long way towards making this a slurpable recreation.<\/p>\n\n\n\n

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I admit, I had a little too much fun playing with the caramel sugar. My original idea was just to make discs of sugar to perch over the tops of the mugs, like the sugar crust on a crème brulee, but then hearts seemed like so much more fun. So I did a few of those. Then, heeeeey, what happens if I drizzle the caramel in random patterns all over the Siplat? And then crunch it up? And then scatter these toppings willy-nilly on top of my mugs? Weird stuff happens? Cool. I’m into that.<\/p>\n\n\n\n

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All of which is to say, have fun with the sugar. Safe fun, of course. No petting it. But experiment, and realize that no matter what your sugar toppings look like, they’re still going to melt into the hot chocolate and be nothing but delicious swirls of caramel flavor about 2 minutes after you serve them. Bliss.<\/p>\n\n\n\n

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☕More Hot Chocolate Recipes<\/h2>\n\n\n\n