What better way to warm up this fall and winter, than with a cup of creamy pumpkin hot chocolate??
I had mixed feelings about this pumpkin hot chocolate when I first decided to make it. On the one hand, I love pumpkin and chocolate together; but on the other hand….did I really want to mess with the traditional hot chocolate that I adore? Then I remembered how much I love peppermint and raspberry hot chocolate and my momentary thoughts of being a hot chocolate purist went right out the window.
I then promptly began making the pumpkin hot chocolate. Now, I know you may be thinking…it’s still 90 degrees in Texas (and many other places) – WHY would you make hot chocolate right now? Because, my friends – it won’t be hot for too much longer, and you need to have the recipe in your hands before the cold gets here (there!)
I seriously can not wait for the cooler weather to get here so that I can make this again, and actually enjoy the warming effects that hot chocolate always has. It was delicious and creamy and perfect, even in still-warm temps, so I can only imagine how amazing it will be in a few weeks. And that, my friends, is why I’m sharing it with you now!
Save the recipe now. Stock up the ingredients you need. Then when the time is right, you’ll be ready!!! You’ll thank me, I promise!
Pumpkin Hot Chocolate
- 1 1/2 cups whole milk
- 1/2 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- dash of ground cloves
- 1/2 tsp vanilla
- dash of sea salt
- 2 oz white chocolate, roughly chopped (plus more for garnish, if desired)
- In a small sauce pan over medium heat, combine milk, pumpkin, spices, and vanilla. Cook, stirring constantly until just simmering.
- Remove from heat and stir in chocolate. To serve, grate some of the reserved chocolate on top, and sprinkle with a little cinnamon. (You can also do whipped cream if you like, or marshmallows!)
Source: The Farm Girl Recipes