A sweet tasty comfort beverage perfect for fall. Pumpkin Hot Chocolate can be made with milk chocolate or white chocolate. Either way, it is a Fall favorite in my house!
Call me crazy but I have never been a fan of plain ol’ regular hot chocolate. When I was younger I loved me some swiss miss. But I probably grew outta of that as I grew into double digits and my mom started letting me have tea.
While coffee has become my preferred comfort beverage on a cool day, I don’ t drink it as much as I would like for a couple of reasons. Green tea is my chosen replacement, but when I want something special, I actually prefer white hot chocolate.
White Hot Chocolate is wonderful, like amazingly wonderful. But just when I thought it couldn’t get any better, I discovered Pumpkin White Hot Chocolate. And Oh Em Gee this stuff is good!
While I can’t take credit for being the creator of it, I certainly have come up with a darn good spin on it!
My daughter has been begging me to make White Hot Chocolate since last fall when we first moved to North Carolina. It seemed like it went straight from blazing hot to just a little cool, also known as winter. And then into Christmas (a.k.a. Eggnog season). Which didn’t leave much room, or desire on my end, for making white hot chocolate.
But she got going with the requests and reminders this year early before the fall even hit. She would go as far as asking random questions that she already knew the answer to about the ingredients. Or even flat-out pointing out the ingredients in the store.
So I decided to surprise her with an even better treat – My White Pumpkin Hot Chocolate.
This simple and easy recipe only takes a little bit of time heated over the stove, served up in a nice glass.
Cozied up on the couch with a cup of this stuff is the perfect prescription for the cool fall nights.
How to Make Pumpkin White Hot Chocolate
You start out by combining all ingredients except for chocolate chips in a saucepan – heat milk, pumpkin, condensed milk, pumpkin pie spice, vanilla extract, and milk.
Whisking occasionally, to keep the hot chocolate mixture from sticking to the bottom of the pan. Also, make sure not to turn the heat up too high. As this could cause the liquid to burn at the bottom of the pot.
When to the liquid begins to simmer, but before a full-on boil, pour in the white chocolate chips and whisk until the chocolate is dissolved into the liquid.
Once it is all blended together, remove from heat and allow to cool.
Cool for at least 20 minutes.
Then it is ready to be served up with some whipped cream on top!
I think she liked the added surprise!
- 15 oz can pumpkin puree
- 1 tbsp vanilla extract
- 12 oz bag white chocolate chips
- 14 oz can sweetened condensed milk
- 4 1/2 cups milk
- 1 1/2 tsp pumpkin pie spice
- whipped cream, for garnishing (optional)
- cinnamon sticks, for garnishing (optional)
- In a saucepan, heat milk, pumpkin, condensed milk, pumpkin pie spice, vanilla extract, and milk over medium high heat on stove.
- Whisk occasionally, to keep from it from sticking to the bottom.
- When liquid comes to a simmer (not boil) whisk in white chocolate chips until dissolved
- Divide among cups and top with whipped cream, sprinkled with a little pumpkin pie spice and garnished with cinnamon stick
makes 5-6 cups
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 720 Total Fat: 30g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 58mg Sodium: 264mg Carbohydrates: 98g Fiber: 2g Sugar: 85g Protein: 18g
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