Pumpkin Pie with White Chocolate
I had leftover pumpkin from a previous recipe and knew I had to try this one. It is just as good as it sounds, the pumpkin shines through the white chocolate for a wonderful taste!
Pumpkin Pie White Hot Chocolate
Should make 4 servings
3 cups whole milk
1 cup canned pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
4 ounces white chocolate (roughly chopped) look for the best brand you can buy and never use that white chocolate bark, just not meant for anything that tastes really good!
pinch salt (celtic or himalayan)
1. Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and remove form heat.
2. Add the chocolate and stir until it has melted.
3. Pour into mugs and top with whipped cream and garnish with cinnamon. (I use Penzey’s Vietnamese cinnamon, the top rated by Cook’s Illustrated)