Pumpkin Spice Hot White Chocolate
Published: 10/21/2009 by sms Bradley of Luna Café
This Hot White Chocolate is in the style of European drinking chocolate, which is made with whole milk (and sometimes part cream) and melted high-quality bar chocolate. The amount of white chocolate is variable. Use the lesser amount if you do not plan to add rum or espresso to your drink. Otherwise, you may find the drink a tad too sweet.
3 cups whole milk
1 cup canned pumpkin puree
2 cinnamon sticks, broken
12 whole cloves, crushed slightly
12 whole allspice berries, crushed slightly
2 tablespoons chopped candied ginger
2 tablespoons chopped orange peel (all pith removed)
1 vanilla bean, split lengthwise
4-6 ounces, high quality white chocolate, roughly chopped (Lindt or Guittard recommended)
pinch sea salt (don’t even think about leaving this out)
Garnish
1 cup heavy cream, whipped and lightly sweetened
shaved white chocolate, from a bar of white chocolate
ground cinnamon in a shaker
1. In a saucepan, over medium-low heat, bring the milk to a bare simmer.
2. Lower the heat to keep the milk below the boiling point and add the pumpkin, cinnamon, cloves, allspice, candied ginger and vanilla bean.
3. Remove from the heat and let mellow as long as you can wait (refrigerate if you need to hold longer than an hour).
4. When ready to serve, pour the milk mixture through a triple mesh strainer into a clean saucepan. Heat to just below a simmer and remove from the heat.
5. Add the white chocolate and stir until the chocolate is melted.
6. Remove from the heat, and add sea salt.
7. To serve immediately, pour into five, eight-ounce capacity, Irish coffee or other stemmed glasses.
8. To store, let cool, decant, cover, and refrigerate. Reheat to serve.
9. Just before serving, top each glass of hot chocolate with a generous mound of whipped cream, a few shavings of white chocolate, and a sprinkle of cinnamon. Serve immediately.
Makes five, 6-ounce servings.
Jumpin’ Pumpkin Spice Hot White Chocolate
To each serving, add 1 shot espresso, stir, and top with whipped cream.
Spirited Pumpkin Spice Hot White Chocolate
To each serving, add 1 ounce Meyer’s dark rum, stir, and top with whipped cream.
Photo Gallery
