Boozy Pumpkin White Hot Chocolate

It’s not even October yet and I’m already getting into the spirit of fall holidays. I have the inside of the house all decorated for Halloween and I’m allowing myself to start indulging in movies with that Halloween spirit. For example, I have the original Ghostbusters playing on TV in the background right now. What can I say? It makes me happy. I usually wait until at least October 1st before I start bringing out the decor, but I took the advice of an online article and decided to get a head start on it since the article swore it would make me happier and you know what? It did. Hey, at least it’s only the inside that I have decorated so the neighbors don’t look at me like I’m crazy.

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Anyway, getting into all this fall spirit has me checking out more and more cozy recipes that celebrate the season. Like this boozy pumpkin white hot chocolate. I made it last night and I enjoyed every bit of it. It’s a sweet drink but so good. Definitely dessert in a mug. In fact, I really love anything hot cocoa related. I’ll make sure to share a few different versions with all of you during these upcoming holiday seasons, because who doesn’t love a great cup of hot cocoa from time to time?

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This hot cocoa calls for either Kahlua or bourbon. I used Kahlua in it and it was great. Using bourbon will make it a bit more boozy since it’s a stronger liquor. It just depends on what you’re going for. Though either liquor works well. You could even leave the liquor out if you were going to serve it to a child or were not in the mood for alcohol. The hot cocoa would taste just as good, just not boozy. Either way, I think you should make it. Especially when you’re in the mood for something cozy.

BOOZY PUMPKIN WHITE HOT CHOCOLATE

Serves: 2

INGREDIENTS:

  • 1/2 cup white chocolate chips (or chopped)
  • 2 1/2 cups milk 
  • 1/4 cup pumpkin puree
  • 1/4 tsp pumpkin pie spice
  • 1 ounce Kahlua (or sub half as much Bourbon)
  • Whipped cream and caramel for topping (optional)

DIRECTIONS: 

  1. In a saucepan over low-medium heat, melt the chocolate chips and 1/2 cup of the milk, whisking often (about 3 minutes).

  2. Once melted, add the rest of the milk, the pumpkin and the pumpkin pie spice and stir vigorously to incorporate.
  3. Pour a small amount of the hot chocolate into serving glasses, add Kahlua OR bourbon (bourbon is much stronger in taste). Top off with hot chocolate, stir and then top with whipped cream, caramel sauce and more pumpkin pie spice (optional).

     

 

 

 

Recipe by the Minimalist Baker


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