Ingredients
Scale
- 2 cups whole milk (or dairy-free alternative)
- 1/2 cup high-quality white chocolate chips
- 3 tablespoons real pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- Large marshmallows for topping
- Optional: Ground cinnamon or caramel sauce for garnish
Instructions
- Step 1: Combine and Heat
Place a medium saucepan over medium-low heat. Pour in the milk and whisk in the pumpkin puree, pumpkin pie spice, and the pinch of salt. Stir constantly to ensure the pumpkin incorporates fully into the milk. Heat the mixture until it is steaming but do not let it reach a rolling boil, as this can scald the milk and change the flavor profile. - Step 2: Melt the Chocolate
Lower the heat to low. Add the white chocolate chips and vanilla extract to the saucepan. Continue to whisk gently until the chocolate chips have completely melted and the mixture is smooth and creamy. The color should be a beautiful, soft orange. Take a small taste and add a tiny bit more spice if you want a bolder flavor. - Step 3: Garnish and Serve
Pour the hot chocolate into two large mugs. Immediately top each mug with a generous handful of marshmallows. If you want a toasted look, you can use a kitchen torch to lightly brown the marshmallows. Finish with a light sprinkle of cinnamon or a drizzle of caramel sauce. Serve immediately while hot and frothy.
- Cook Time: 15 minutes