Ingredients
Equipment
Method
- In a small saucepan, combine the chopped strawberries, sugar, and water. Bring the mixture to a simmer over medium heat.
- Cook for 10-12 minutes, stirring occasionally, until the strawberries have completely broken down and the sauce has thickened.
- Carefully transfer the mixture to a blender and blend until completely smooth. For the smoothest texture, strain the puree through a fine-mesh sieve into a bowl to remove the seeds.
- In a medium saucepan, heat the whole milk and heavy cream over medium-low heat. Warm until it is steaming but not boiling.
- Remove the pan from the heat and add the chopped white chocolate. Let it sit for one minute to soften, then whisk until the chocolate is fully melted and the mixture is smooth.
- Whisk the strawberry puree and vanilla extract into the white chocolate milk base. Return to low heat if needed to warm through. Pour into two mugs and garnish as desired.
Nutrition
Notes
For the best flavor and texture, use a high-quality white chocolate bar or wafers, not chips, as they melt more smoothly.
Don't boil the milk, as this can cause the white chocolate to become grainy when added.
Adjust sweetness to your liking. If your strawberries are very sweet, you may want to use less sugar.
Don't boil the milk, as this can cause the white chocolate to become grainy when added.
Adjust sweetness to your liking. If your strawberries are very sweet, you may want to use less sugar.