Pumpkin–White Chocolate Hot Chocolate

Pumpkin–White Chocolate Hot Chocolate

Worth savoring while stars twinkle above, Pumpkin–White Chocolate Hot Chocolate offers a sweet beginning to a delicious evening shared beneath a brilliant night sky.

Pumpkin–White Chocolate Hot Chocolate
 
Makes approximately 8 cups
Ingredients
  • 2½ cups water, divided
  • 1 (15-ounce) can pumpkin*
  • 4 cups whole milk
  • ⅔ cup firmly packed dark brown sugar
  • 1½ teaspoons pumpkin pie spice
  • 4 (¼-inch) thick slices peeled fresh ginger
  • 1 cup white chocolate chips*
  • 1 teaspoon vanilla extract
  • Marshmallows*
  • Garnish: pumpkin pie spice
Instructions
  1. In the container of a blender, combine 2 cups water and pumpkin; process for 1 minute, stopping occasionally to scrape sides of container.
  2. In a large saucepan, combine pumpkin mixture, milk, brown sugar, pumpkin pie spice, ginger, and remaining ½ cup water, stirring until sugar is dissolved. Bring to a simmer over medium heat, stirring frequently (do not boil). Reduce heat to low. Add white chocolate chips and vanilla extract, whisking until smooth. Using a slotted spoon, discard ginger.
  3. Ladle into serving mugs; top with marshmallows. Using a small kitchen torch, lightly toast marshmallows. Garnish with pumpkin pie spice, if desired.
Notes
*We used Libby’s Pumpkin, Ghirardelli Classic White Baking Chips, and Lake Champlain Chocolates Gourmet Vanilla Marshmallows.

Find more autumnal recipes in our Victoria Classics Fall Baking issue, available at Victoriamag.com.

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