Pumpkin Spice White Hot Chocolate


3 cups milk
1 cup half and half (you could also use heavy cream for a richer taste)
6-12 oz of good quality white chocolate (I used 12 oz of White Chocolate Ghirardelli Premium Baking Bar, I wanted a strong white chocolate taste, but for a milder taste feel free to use less chocolate)
1 tsp vanilla extract
1/2 inch piece of ginger
1 cinnamon stick
1 nutmeg smashed
5 cloves


  1. In a pot bring milk and half and half to a simmer. Add the ginger, cinnamon, nutmeg and cloves. Turn fire off and let the spices infuse in the milk for about an hour. 
  2. After an hour has passed, strain the milk and remove the spices. 
  3. Bring the milk back to a simmer and add chopped white chocolate and vanilla extract.  
  4. Whisk continuously over medium-low heat, until the chocolate has melted and the mixture is smooth.  
  5. Do not boil. 
  6. Serve. 

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