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Doughnut White Hot Chocolate

  • Prep
    30 MIN
  • Cook
    40 MIN
  • Servings

Doughnut White Hot Chocolate


  • 875 mL (3 1/2 cups) of Neilson milk
  • 500 mL (2 cups) of mini glazed doughnuts, roughly chopped
  • 5 mL (1 tsp.) pure vanilla extract
  • 1/4 tsp. cinnamon
  • 4 - 5 oz. good quality white chocolate, chopped into small pieces (use 5 oz if you like your hot chocolate sweeter) 
  • Whipped cream and sprinkles for topping


  1. Roughly chop up mini doughnuts and let doughnuts steep in milk for at least 30 minutes.
  2. Using a fine mesh sieve, strain the milk into a bowl ensuring no doughnut chunks get into milk. Using the back of a spoon, lightly press the doughnuts to make sure all the milk is in the bowl. You will have about 2 1/2 cups of milk.
  3. In a medium sized saucepan over a low-medium heat, stir together doughnut milk, vanilla, cinnamon and chopped white chocolate.  Cook over medium-low heat, stirring occasionally, until the white-hot chocolate comes to a simmer. Remove from heat and serve immediately, topped with whipped cream and sprinkles if desired.

A recipe created by our foodie influencer @constellationinspiration



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