Pumpkin–White Chocolate Hot Chocolate
Makes approximately 8 cups
  • 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
  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.
*We used Libby’s Pumpkin, Ghirardelli Classic White Baking Chips, and Lake Champlain Chocolates Gourmet Vanilla Marshmallows.
Recipe by Victoria at https://www.victoriamag.com/pumpkin-white-chocolate-hot-chocolate-recipe/