White Hot Chocolate with Pumpkin and Pummull Spice

White Hot Chocolate with Pumpkin and Pummull Spice

Inspiration; IT’S FALL! Looking for a smooth wonderful indulgence that will drive with me from October through January!  Started pondering what I could put in a thermos for a very special Picnic Hamper I am preparing for friends. I love Hot Chocolate, (no too soft!) , love Hot Coffee, (no too tart), but when I tried my hand at a Steaming WHITE HOT CHOCOLATE AND PLAYED WITH PUMPKIN AND PUMMULL, well JUST RIGHT! So create this for a special treat for your family and friends, or pack this with your throw and thermos in the car and drive it special! But be careful Goldilockses’, be sure to grab the thermos and run!!!!   ENJOY!

From the Kitchen of Terri Bergman

White Hot Chocolate with Pumpkin and Pummull Spice

SERVES: 10
LEVEL: Presto!

INGREDIENTS
Base

1 (14oz) can sweetened condensed milk
6 to 8 C whole milk (depending on how much you want)
2 C White Chocolate Chips
(15oz) can pumpkin purée
1 Tbsp
Pummull Spice (cinnamon blend)
1 Tbsp Cocoa Powder
1 tsp vanilla extract

For the Garnish:
1.5 C Heavy Cream (for whipping)
¼ C confectioners sugar
Pummull Spice shakes!

DIRECTIONS
In a heavy stock pot, combine the condensed milk, regular milk, White Chocolate chips, pumpkin purée, Pummull Spice, cocoa powder and vanilla extract. Slowly warm on medium heat and continue to watch and whisk until choc chips are melted and very warm.  Try not to let boil, or stay on high heat once choc chips have melted.  * You can prepare this in a crock pot if desired, high for 1.5 hours and then reduced to warm (you need to watch and whisk occasionally). 

For the Garnish
Whip the heavy cream until creamed peaks form, add confectioners sugar and a spindle of Pummull Spice and whipped until a little stiffer.

I love to top with lots of whipped cream and a finish shake of Pummull Spice.

Tips: if you have any left over it is heavenly in your hot coffee! Will keep refrigerated for 5 days.