Pumpkin White Hot Chocolate

Name: Pumpkin White Hot Chocolate
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: ***For the hot chocolate:***; 5 cups milk; 12 ounces white chocolate baking chips; 1 cup heavy cream; 1 cup pumpkin purée; 2 tablespoons sugar; 1 1/2 teaspoons cinnamon; 1 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; ***For the whipped cream:***; 3/4 cup heavy cream; 3 tablespoons confectioners' sugar; 1/2 teaspoon vanilla extract; cinnamon sticks, to taste, for garnish; ground cinnamon, optional, to taste, for garnish

Fall Stove-Top Chocolate

Time: 30 minutes

Yield: 10 servings

About

Is it ever really too early for pumpkin? The way we see it, if all the seasonal ingredients are on the shelf, it is never too early for this Pumpkin White Hot Chocolate! So easy, so delicious... just whip together some creamy milk, divine white chocolate, rich cream, all-year-long crave-worthy pumpkin purée, and aromatic fall spices, and you have a treat that rivals any other pumpkin drink. Why wait, when Pumpkin White Hot Chocolate is an impeccable choice when it comes to that long-awaited fall flavor you crave.

Ingredients

For the hot chocolate:
5 cups milk
12 ounces white chocolate baking chips
1 cup heavy cream
1 cup pumpkin purée
2 tablespoons sugar
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
For the whipped cream:
3/4 cup heavy cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
cinnamon sticks, to taste, for garnish
ground cinnamon, optional, to taste, for garnish

Directions

Step 1 -In a 4-quart Dutch oven or saucepan over medium heat, whisk together the milk, the white chocolate chips, and 1 cup of the heavy cream until hot and creamy.

Step 2 -Adjust the heat to a very low simmer and do not let the mixture boil.

Step 3 -Whisk in the pumpkin purée, the sugar, 1 1/2 teaspoons of the cinnamon, 1 teaspoon of the vanilla, the nutmeg, the ginger, and the cloves and heat to a comfortable drinking temperature.

Step 4 -In a bowl, beat the remaining heavy cream until it begins to thicken.

Step 5 -Add the confectioners' sugar and the remaining vanilla to the whipped cream and beat until soft peaks form.

Step 6 -Pour the hot chocolate into heatproof mugs.

Step 7 -Top each mug with the whipped cream, the cinnamon sticks, and the extra ground cinnamon.

Step 8 -Serve.

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