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+ servings

Rosy Cheek (Spiked Winter White Hot Chocolate)

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 -6 (depending on size of glasses)


  • 1/3 cup chopped macadamia nuts
  • 1/4 cup granulated sugar brown sugar may be substituted if desired
  • 3 1/3 cups whole milk
  • 8 ounces good-quality white chocolate finely chopped
  • pinch of fine sea salt
  • 6 ounces white rum or vanilla vodka optional
  • Optional Garnishes: cinnamon sticks cranberries, raspberries, pinch of cracked pink peppercorns


  • To a food processor, add the macadamia nuts and granulated sugar. Pulse until finely ground. Set aside.
  • In a medium saucepan, add the milk and nut mixture. Bring to a simmer over medium-high heat and then reduce heat to medium-low. Stir in the white chocolate and salt and cook, stirring until chocolate is completely melted. Remove from heat.
  • Divide the mixture evenly among glasses and then spike with white rum or vanilla vodka if desired.
  • Enjoy with your favorite holiday cookies!


Some of the white chocolate may settle at the top as it cools. This is OK. Just give it a good stir and warm it back up if need be.