Pumpkin Spice White Hot Chocolate Recipes

PUMPKIN SPICE WHITE HOT CHOCOLATE

Steps:

• In a heavy saucepan, combine 2 cups of milk, white chocolate, and cocoa powder.
• Cook over medium heat, whisking periodically, until the chocolate is melted and the mixture is well combined.
• Whisk in the pumpkin puree, cinnamon, nutmeg, cardamom, allspice, and ginger.
• Add the remaining milk, 1 cup at a time, until the desired consistency is reached.
• If desired, serve topped with whipped cream and a sprinkling of nutmeg or pumpkin spice. Just be sure not to fill the mugs too full before adding the whipped cream, or you might have some overflow.
• Combine the cold heavy cream and vanilla or vanilla paste in a chilled non-reactive bowl.
• Whisk by hand or using an electric mixture until the cream holds a loose peak.
• A soft peak will hold a lazy curve when the beater or whisk is held upside down.
• Then, sprinkle the sugar on top of the whipped cream and continue beating until soft peaks are formed.

PUMPKIN SPICE HOT CHOCOLATE

Steps:

• Whisk milk, cream, chocolate chips, and cocoa powder together in a saucepan over medium heat until chocolate chips are melted and hot chocolate is smooth, 3 to 5 minutes. Stir in pumpkin puree and pumpkin pie spice until fully incorporated.
• Pour hot chocolate into 2 mugs. Top with whipped cream; sprinkle cinnamon and nutmeg over whipped cream.

PUMPKIN SPICE WHITE HOT CHOCOLATE

Steps:

• In a 4-quart Dutch oven or saucepan over medium heat, whisk together the milk, white chocolate, and heavy whipping cream until hot and creamy. Adjust the heat to a very low simmer. Do not boil.
• Whisk in the pumpkin puree, sugar, cinnamon, vanilla, nutmeg, ginger, and cloves. Heat to a comfortable drinking temperature.
• In the meantime, beat the whipping cream until it begins to thicken. Add in 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.

SLOW COOKER PUMPKIN SPICE WHITE HOT CHOCOLATE

Steps:

• Add milk, white chocolate chips, pumpkin, 4 3-inch cinnamon sticks, ginger, and 1 teaspoon nutmeg in a 2 quart or larger slow cooker/Crock Pot.
• Heat on low for 2 - 3 hours, stirring every 10 minutes or so the first hour (to help distribute the white chocolate as it melts) and then occasionally after that.
• To serve, ladle into mugs and top with whipped cream, if using. Grate some fresh nutmeg over the top and add a cinnamon stick (the pumpkin tends to settle a bit so the cinnamon stick has the added bonus of acting as a stir stick).

PUMPKIN SPICE WHITE HOT CHOCOLATE FOR A CROWD

Steps:

• Combine chocolate chips, milk, cream, and vanilla in a slow cooker. Cover and cook on Low, stirring every 30 minutes, until chocolate is melted and ingredients are combined, about 3 hours total.
• Turn slow cooker to Warm.
• Serve hot chocolate in glasses topped with whipped cream and a pinch of pumpkin pie spice.

PUMPKIN SPICE WHITE HOT CHOCOLATE

Steps:

• In a heavy saucepan, combine 2 cups of milk, white chocolate, cocoa powder and sugar.
• Cook over medium heat, whisking periodically, until the chocolate is melted and the mixture is well combined.
• Whisk in the pumpkin puree, cinnamon and ground pumpkin pie spices.
• Add the remaining milk, 1 cup at a time, until the desired consistency is reached, (adding more if necessary).
• Serve topped with low-fat whipped cream and a sprinkling of ground cinnamon, if like.
• NOTE: just be sure not to fill the mugs too full before adding the whipped cream, or you might have some overflow.