You’d think I’d be sick of pumpkin after doing a whole week of pumpkin recipes last month, wouldn’t you? NOPE. Not even a little. I’ll keep right on loving pumpkin until I wake up on Black Friday morning. That’s when I officially put away the pumpkin for a while, and switch my love over to peppermint and eggnog (gosh, I do love the flavors of Christmas).
When I posted my bevy of pumpkin recipes back in September, it was still pretty toasty, and well, summer-like around here. But now? We’re full bore into Fall. Leaves are tumbling. The temps have dipped. I’ve pulled out my boot socks. All is right in the autumnal world. Now that we’re experiencing a little more normal Fall weather, I’ve made the transition from cold drinks to warm, toasty, belly-warming sips.
This white hot chocolate is dan.ger.ous. And that’s saying a lot coming from someone who isn’t typically the biggest of white chocolate fans (super dark chocolate is normally my homegirl). But there is something about the way white chocolate pairs with pumpkin that makes it such a delicious and decadent combo (like in these Pumpkin Spice Cake Balls).
If it’s nice and chilly in your area, this hot chocolate would be such a wonderful treat after you get home from pumpkin or apple picking. It doesn’t take long to prepare, and it uses “normal” super market ingredients. In the baking aisle, you can find white chocolate baker’s chocolate, and that’s what I recommend you use for this drink.
My favorite white chocolate baking bar is Ghirardelli. There are times in the kitchen, where it isn’t worth the extra money to get name brand or gourmet brand ingredients—chocolate is NOT one of those times. The extra couple of dollars you’d spend to get good quality chocolate is totally worth it, in my opinion. And Ghirardelli is my favorite of the grocery store brands. It’s hard to beat.