Pumpkin Spice White Hot Chocolate
Serves 4, cut in half for one or two
- 4-5 cups whole milk
- 12 ounces white chocolate, chopped
- 4 teaspoons cocoa powder
- 3/4 teaspoon vanilla extract
- 1 cup pure pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/8 teaspoon allspice
- 1/8 teaspoon ground ginger
In a heavy saucepan, combine 2 cups of milk, white chocolate, and cocoa powder. Cook over medium heat, whisking periodically, until the chocolate is melted and the mixture is well combined. Whisk in the pumpkin puree, cinnamon, nutmeg, cardamom, allspice, and ginger. Add the remaining milk, 1 cup at a time, until the desired consistency is reached.
If desired, serve topped with whipped cream and a sprinkling of nutmeg. Just be sure not to fill the mugs too full before adding the whipped cream, or you might have some overflow.