Caramelized white chocolate is so incredibly luscious—still smooth and creamy like white chocolate, but with so much more depth and those milky caramel notes are to die for. For maximum decadence, I use a little less milk than usual, which makes it even richer. It's always best with a hefty pinch of salt. —Erin Jeanne McDowell
Place the caramelized white chocolate in a heat safe bowl or liquid measuring cup.
Bring the milk to a gentle simmer over medium heat. Pour the hot milk over the caramelized white chocolate and let sit for 15 seconds.
Whisk the mixture until the chocolate is fully melted and the cocoa is smooth (if you whisk vigorously, the mixture will get frothy—if you mix slowly, it will stay smoother). Season with salt to taste. Pour into a mug and drink warm.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.