There’s just something cozy about sipping a mug of homemade hot chocolate, and this White Chocolate Cranberry version is next level.
It’s creamy, sweet, and has that perfect tart swirl from the cranberry syrup.
I made this one winter night when I wanted something a little different from the usual cocoa—and now it’s a cold-weather staple.
You’ll love how simple it is, and that cranberry swirl makes it look fancy without any fuss.
What You’ll Need
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup good-quality white chocolate chips
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup fresh or frozen cranberries
- 2 tablespoons sugar
- 2 tablespoons water
- Optional toppings: whipped cream, white chocolate shavings, extra cranberries
Why I Love This Recipe
This recipe feels like winter in a mug. I made it during a snowy evening when I had leftover cranberries from Thanksgiving and didn’t want to make sauce again. So I stirred them into syrup and added it to white hot chocolate. Instant win.
- That cranberry swirl looks so pretty—great for holiday brunch or a cozy treat
- It’s rich, but not too sweet thanks to the tart cranberry
- You can make the syrup ahead and store it
- It feels like something you’d get at a fancy café but it’s super simple
Makes:
2 servings
Total Time:
15 minutes
Macros (Per Serving – without toppings):
Calories: 310
Carbs: 28g
Fat: 20g
Protein: 6g
Why This Recipe Works (Quick Science)
White chocolate doesn’t have cocoa solids, just cocoa butter, so it melts smooth and creamy with no bitterness. Heating it gently with milk and cream keeps it from curdling or burning. The cranberry syrup adds acid, which balances out the sweet fat in the white chocolate for a more layered flavor.
Common Mistakes
- Overheating the white chocolate: It’ll get grainy or seize. Keep the heat low.
- Skipping the salt: Just a pinch brings out the sweetness and flavor.
- Not straining the cranberry syrup: You’ll get skins and seeds in your drink—strain for smoothness.
What to Serve With
- Fresh scones or buttery biscuits
- Vanilla shortbread cookies
- Light savory snacks like cheese crostini to balance the sweetness
- A holiday brunch spread with fruit and pastries
Tools You’ll Need
- Small saucepan
- Wooden spoon or silicone spatula
- Fine mesh strainer
- Measuring cups and spoons
- Serving mugs
- Whisk
Substitutions and Variations
- Use oat milk and coconut cream for a dairy-free version
- Try raspberries or pomegranate if you don’t have cranberries
- Add a drop of almond extract instead of vanilla for a twist
- Swirl in orange zest with the cranberries for a citrus kick
Make Ahead Tips
- You can make the cranberry syrup up to 3 days ahead. Just store it in a sealed jar in the fridge.
- Reheat gently before using and swirl into fresh hot chocolate
Step-by-Step Instructions
Step 1: Make the Cranberry Syrup
In a small saucepan, combine 1/2 cup fresh cranberries, 2 tablespoons sugar, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 5–7 minutes.
Step 2: Strain the Syrup
Pour the cranberry mixture through a fine mesh strainer into a small bowl, pressing gently with the back of a spoon to extract all the juice. Discard solids.
Step 3: Heat the Milk and Cream
In a clean saucepan, combine 2 cups whole milk and 1/2 cup heavy cream. Heat over medium-low heat until warm but not boiling, about 3–4 minutes.
Step 4: Add White Chocolate, Vanilla, and Salt
Add 1/2 cup white chocolate chips, 1/4 teaspoon vanilla extract, and a pinch of salt to the warm milk. Stir constantly until the chocolate is fully melted and smooth.
Step 5: Serve and Swirl
Pour hot chocolate into mugs. Drizzle 1–2 tablespoons of cranberry syrup on top of each mug and swirl with a spoon or toothpick. Add whipped cream and white chocolate shavings if desired.
Leftovers & Storage
- Leftover hot chocolate can be stored in the fridge for up to 2 days. Reheat gently on the stove or microwave.
- Store extra cranberry syrup in a sealed jar in the fridge for up to 5 days.
FAQ
Can I use white chocolate bars instead of chips?
Yes! Just chop them finely so they melt quickly.
Can I use dried cranberries?
No, they don’t release enough juice. Fresh or frozen is best.
Can I double the recipe?
Absolutely. Just keep the heat low and stir often to avoid scorching the milk.
Wrap-Up
This White Chocolate Cranberry Hot Chocolate is the kind of drink that makes an ordinary day feel special. Whether you’re cozying up with a book or hosting a holiday brunch, it’s a simple way to impress and warm up from the inside out. If you give it a try, leave a comment and let me know how it turned out or if you tried any fun twists!
