Who does not love hot chocolate in the winter? There are a number of ways to make this old standby different, and this is one of them. This is my pumpkin-spiced white hot chocolate, because I’m not over my pumpkin obsession just yet.
In this simple recipe, white chocolate replaces the traditional milk or dark chocolate, which lightens us this tasty hot beverage immensely. The next step may throw you a bit. A touch of pumpkin puree–pure pumpkin puree (not the pumpkin pie mix one often buys by mistake)–and some delicious winter spices swirled in make this hot chocolate extraordinary.
For this recipe, I use whole milk with a bit of heavy cream. That may turn some people off and I get that. But I’ve tried many combinations, trying to be me more healthful, and the reality is that this just tastes better than the alternatives so don’t skimp, commit–you’ll be glad you did. So if you are looking for a lovely holiday indulgence, I think this is one is truly worth it!
Pumpkin Spiced White Hot Chocolate
- 1 ¼ cups milk
- ¼ cup heavy cream
- 1/8 teaspoon cinnamon
- Pinch of ground nutmeg
- Pinch of ground allspice
- Pinch of ground cloves
- ½ teaspoon vanilla extract
- 1/3 cup, plus 2 tablespoons white chocolate chips
- 3 tablespoons pumpkin puree
- Marshmallow, for garnish (optional)
- Cinnamon stick, for garnish (optional)
- Step 1 In a small saucepot add the milk, cream, cinnamon, nutmeg, allspice, cloves and vanilla extract. Heat to scalding, but do not boil. Remove from the heat and add the white chocolate chips, whisk until the chips have melted. Whisk in the pumpkin puree.
- Step 2 To serve, pour into a mug and garnish with marshmallows and cinnamon stick.