Pumpkin Spice White Hot Chocolate Food

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 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

Steps:

• Combine milk, chocolate chips, and cocoa powder in a saucepan over medium heat. Bring a simmer, stirring constantly until chips are melted, about 5 minutes. Add pumpkin puree, pumpkin pie spice, vanilla extract, and cinnamon; whisk until well combined and heated through, 2 to 3 minutes.

PUMPKIN SPICE HOT CHOCOLATE

Steps:

• In a medium bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Refrigerate until serving., In a 6-qt. stockpot, heat milk, cream, cinnamon sticks, pie spice and orange zest over medium heat until bubbles form around sides of pan., Whisk pumpkin, sugar and baking chips into milk mixture until blended. Remove from heat; stir in vanilla. Discard cinnamon sticks. Pour into mugs; top with whipped cream. Sprinkle with additional pumpkin pie spice. Serve immediately.

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:

• Add the milk, pumpkin purée, pumpkin spice, salt and vanilla to a medium saucepan and heat over medium heat, whisking constantly, until the mixture is simmering, about 4-5 minutes. Do not boil. Remove from heat and add white chocolate and whisk until melted and smooth.
• Pour into mugs and top with sweetened whipped cream and dust with cinnamon or pumpkin pie spice. Serve and enjoy!

PUMPKIN SPICE HOT CHOCOLATE

Steps:

• In a medium bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Refrigerate until serving.
• In a 6-qt. stockpot, heat milk, cream, cinnamon sticks, pie spice and orange zest over medium heat until bubbles form around sides of pan.
• Whisk pumpkin, sugar and baking chips into milk mixture until blended. Remove from heat; stir in vanilla. Discard cinnamon sticks. Pour into mugs; top with whipped cream. Sprinkle with additional pumpkin pie spice. Serve immediately.