White Hot Chocolate

3 cups Half-and-Half cream divided (1/4 cup and 2 3/4 cups)

2/3 cup vanilla baking chips

1 cinnamon stick

1/8 tsp. ground nutmeg

1 tsp. vanilla extract

1/4 tsp. almond extract*

Ground cinnamon*

Place 1/4 cup cream, vanilla chips, cinnamon stick and nutmeg in saucepan. Stir over low heat until chips are melted.

Discard cinnamon stick. Add remaining cream. Stir until thoroughly heated. Remove from the heat, add vanilla and almond extracts. Pour into 4 cups. Garnish with ground cinnamon.

Chef's Note: *You can substitute Peppermint Extract for Almond, add some fine crushed peppermint candies for the ground cinnamon and nutmeg and a Candy Cane for the Cinnamon Stick. Makes are great mug of Hot Chocolate Mint Chocolate.

“I eat at this German-Chinese restaurant and the food is delicious. The only problem is that an hour later you're hungry for power.”

Dick Cavett

The curved end of the citrus peeler is perfect for helping you release muffins from the mini-muffin pan. The small stainless steel scoop is also a must-have with the mini-muffin pan as it is will provide the exact amount of batter for each muffin cup.