Today is the FIRST day of Fall. Fall means cooler weather, gorgeous warm colors, football, hoodies, boots, and pumpkin everything.
With the cooler temps and my love for anything and everything pumpkin, I tweaked a recipe that my dear friend Magan shared with me recently.
I adore pumpkin, not just in the Fall, but year round but add in cooler temps and throw in the words “hot chocolate”… I’m there.
It’s smooth and heavenly.
Pumpkin White Hot Chocolate
4 cups of milk (whatever you drink.) OR 3 cups of milk and 1 cup of heavy cream
1-2 cups of white chocolate chips (I use Hershey’s or Toll House)
2/3 to 1 1/2 cups of pumpkin (can or puréed roasted fresh. DO NOT USE pumpkin pie filling)
1 TB Vanilla
Dash of cayenne pepper
Pumpkin pie spice or cinnamon (optional)
Whipped cream (optional)
*** the more pumpkin you add, the richer the flavor. I love pumpkin, so I use the whole can. But if you don’t adore pumpkin, remember you can always add. You cannot remove. ***
Combine milk, pumpkin, and white chocolate chips in a pot. Heat slowly over a medium fire, stirring frequently and allowing the chocolate chips to melt. Once melted and combined, turn the heat down and simmer about 5 minutes over low heat.
Add the cayenne and vanilla and stir.
*** note- if using fresh roasted pumpkin you may have to purée everything once the chocolate chips are melted to eliminate chunks of pumpkin. ***
You’ll have this gorgeous creamy orange color.
Ladle into cups and top with whipped cream.
Add pumpkin pie spice or cinnamon if you’d like.
Open the windows. Sit on the porch and enjoy!
*NOTE: also makes an amazingly delicious coffee creamer!