I bought the 2011 issue of Phyllis Hoffman Celebrate a few months ago. It was August and steamy and gross outside. I sat inside the cozy air-conditioned Barnes & Noble daydreaming about autumn. I brought the magazine home, read it, and tore out one page. I placed this recipe on my refrigerator and promised myself I would make time to try this recipe: Hot Pumpkin White Chocolate. How amazing does that sound? For weeks the beautiful picture taunted me from the side of my refrigerator. It was gorgeous out but unseasonable warm and way too hot for such a rich drink. Well, the cold couldn't hide forever. Fall made its appearance and I tried the recipe. Insane. Delicious. Life changing. Then I tweaked it a bit to suit my personal tastes. Vanilla bean paste? You betcha! Check this out:
Hot Pumpkin White Chocolate
1 cup whole milk 1 cup heavy cream 7 1/2 ounces canned pumpkin 7 ounces canned sweetened condensed milk 1/2 teaspoon pumpkin pie spice 4 ounces finely chopped white chocolate 1 tablespoon vanilla bean paste
Garnish: Whipped cream & pumpkin pie spice
Combine milk, cream, pumpkin, vanilla bean paste, condensed milk, and pumpkin pie spice in a large saucepan whisking continuously. Bring mixture to a simmer over medium heat, whisking frequently. Remove from heat. Slowly add white chocolate while whisking to dissolve chocolate. Garnish with whipped cream, a little pumpkin pie spice, and serve. Come back and thank me :)
***Adapted from Phyllis Hoffman Celebrate Halloween 2011***
This is definitely a sometimes food but it is worth trying. If you love pumpkin there is no way you won't love this, even if you aren't crazy about white chocolate. I love super adaptable recipes. You can omit the cream and substitute another cup of milk and it is slightly less rich but just as wonderful.
Thanks for reading. Let me know how you like the recipe. : )