Mmmmm . . . This warm delight reminds me of the rich, creamy flavors of pumpkin ice cream . . . served warm. Yum!
The fresh whipped cream and pumpkin pie spice sprinkled on top make this a heavenly treat on a chilly fall or winter's evening.
And it's so easy to prepare that if you're having guests, you'll even have time to bake moist, chewy ginger cookies to accompany this autumn drink.
Hot pumpkin white chocolate and moist, chewy ginger cookies . .
a dessert that will surely impress your guests!
4 cups whole milk
1 (15-ounce) can pumpkin
1 (14-ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
8 ounces finely chopped white chocolate
Garnish with whipped cream & pumpkin pie spice
In a large saucepan, combine milk, pumpkin, condensed milk, and pumpkin pie spice, whisking well. Bring to a simmer over medium heat, stirring frequently. Remove from heat. Add white chocolate, whisking to dissolve. Ladle into mugs. Garnish with whipped cream and pumpkin pie spice, if desired. Serve immediately.