Worth savoring while stars twinkle above, Pumpkin–White Chocolate Hot Chocolate offers a sweet beginning to a delicious evening shared beneath a brilliant night sky.
Pumpkin–White Chocolate Hot Chocolate
Makes approximately 8 cups
Ingredients
- 2½ cups water, divided
- 1 (15-ounce) can pumpkin*
- 4 cups whole milk
- ⅔ cup firmly packed dark brown sugar
- 1½ teaspoons pumpkin pie spice
- 4 (¼-inch) thick slices peeled fresh ginger
- 1 cup white chocolate chips*
- 1 teaspoon vanilla extract
- Marshmallows*
- Garnish: pumpkin pie spice
Instructions
- In the container of a blender, combine 2 cups water and pumpkin; process for 1 minute, stopping occasionally to scrape sides of container.
- In a large saucepan, combine pumpkin mixture, milk, brown sugar, pumpkin pie spice, ginger, and remaining ½ cup water, stirring until sugar is dissolved. Bring to a simmer over medium heat, stirring frequently (do not boil). Reduce heat to low. Add white chocolate chips and vanilla extract, whisking until smooth. Using a slotted spoon, discard ginger.
- Ladle into serving mugs; top with marshmallows. Using a small kitchen torch, lightly toast marshmallows. Garnish with pumpkin pie spice, if desired.
Notes
*We used Libby’s Pumpkin, Ghirardelli Classic White Baking Chips, and Lake Champlain Chocolates Gourmet Vanilla Marshmallows.
Find more autumnal recipes in our Victoria Classics Fall Baking issue, available at Victoriamag.com.
