Prep Information
Prep Time
25 minutes
Cook Time
15 minutes
Serves
3-4 people
Ingredients
- 5 cups milk
- 12 ounces white chocolate baking chips
- 1 cup heavy whipping cream
- 1 cup pumpkin puree
- 2 tablespoons Pumpkin Spice Balsamic
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Whipped Cream
- 3/4 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon and cinnamon sticks for garnish
Instructions
l
-
In a 4-quart saucepan over medium heat, whisk together the milk, white chocolate, and heavy whipping cream until the chocolate is melted and everything is thoroughly mixed.
-
Adjust the heat to a low simmer. Do not boil.
-
Whisk in the pumpkin puree, cinnamon, vanilla, nutmeg, ginger, and cloves. Add the Pumpkin Spice Balsamic. Heat to a comfortable drinking temperature.
-
Whip heavy cream until it begins to thicken. Add the confectioners' sugar and vanilla. Beat until soft peaks form.
-
Serve the Pumpkin Spice White Hot Chocolate in heatproof mugs. Top with whipped cream, a cinnamon stick, and a sprinkle of ground cinnamon. If you want even more Pumpkin Spice Balsamic flavor, add a drizzle to the top, over the whipped cream!
Variations:
Make it a Pumpkin Spice White Chocolate Latte by adding a shot of espresso to your mug.
Spike your Pumpkin Spice White Hot Chocolate with vodka or rum! Yum!