Rachel's Recipes

Pumpkin Pie White Hot Chocolate

Posted on: December 3, 2009

This is a comforting fall twist on hot chocolate.

3 cups whole milk (I used 1 percent)
1 cup canned pumpkin puree (one can of Libby’s is 1 and 3/4 cups)
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

Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and then lower the heat.

Add the chocolate and stir until it has melted.

Pour into mugs and top with whipped cream and garnish with cinnamon. Serves four.

You can also dump all of the ingredients into a slow cooker (I used a two quart) and heat on high for an hour, stirring occasionally.

Source: Closet Cooking

Here are the ingredients if you want to use the whole can of pumpkin. You’ll need to use at least a four quart slow cooker or a large pan:
5 ¼ cups milk
1 can pumpkin puree
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp nutmeg
1 ¾ tsps vanilla
7 ounces white chocolate, roughly chopped

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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