November Fall Recipe Marathon - November 14th.
Pumpkin Spice White Hot Chocolate
INGREDIENTS
5 cups whole milk
12 ounces white chocolate, chopped
4 teaspoons unsweetened 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
INSTRUCTIONS
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.
