Spiced Pumpkin Hot Chocolate
- Total Time1 hour 15 minutes
- Yield480 milliliters (2 1-cup portions) 1x
An easy pumpkin hot chocolate recipe made with creamy white chocolate, whole milk, warm autumn spices, pumpkin purée, maple syrup, and vanilla bean paste.
Ingredients
360 milliliters whole milk (1 1/2 cups)
20 grams fresh ginger, peeled and thinly sliced (2-inch piece)
5 whole cloves
3 whole allspice
1 6-inch cinnamon stick
1/8 teaspoon ground nutmeg
75 grams chopped white chocolate (1/2 cup)
80 grams pumpkin purée (1/3 cup)
1 tablespoon maple syrup, or to taste
1 1/2 teaspoons vanilla bean paste
Pumpkin whipped cream, chopped pecans, ground nutmeg, or ground cinnamon, to garnish
Instructions
In a medium saucepan, combine whole milk, sliced ginger, whole cloves, whole allspice, cinnamon stick, and ground nutmeg. Bring to a gentle simmer over low heat. Simmer for one minute.
Remove saucepan from heat. Cover and allow spices to steep in the milk for at least 30 minutes, or up to 1 hour.
Pass the infused milk through a fine mesh strainer. Discard the spices.
Rewarm milk over low heat. Whisk in chopped white chocolate, stirring until completely melted.
Whisk in pumpkin purée, maple syrup, and vanilla bean paste.
Remove from heat. Pour into mugs and garnish as desired. Serve immediately.
Find it online: https://bastecutfold.com/spiced-pumpkin-hot-chocolate/
