October 26, 2011
We’re finally starting to have cool nights here in Florida, so this was a perfect after dinner dessert. It kinda reminds me of the yummy hot Chai Tea Lattes I get from Starbucks (fall in a cup), but a little sweeter. So good!
4-5 cups whole milk
10 ounces white chocolate, chopped
4 teaspoons cocoa powder
3/4 teaspoon vanilla extract
1 cup pure pumpkin puree
1/2 teaspoon pumpkin spice
In a large 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 and pumpkin spice. Add the remaining milk, 1 cup at a time, until the desired consistency and sweetness is reached.
If desired, serve topped with whipped cream and a sprinkling of cinnamon. Just be sure not to fill the mugs too full before adding the whipped cream, or you might have some overflow.