Pumpkin Moon White Cocoa
The colour of a harvest moon and very easy to like. White chocolate makes it rich, pumpkin gives it a soft orange glow, and a pinch of salt keeps it from being too sweet. It waits happily in a slow cooker while the children are out collecting candy.
What you'll need
- 5 cups whole milk (1.2 L)
- 1 cup half-and-half (240 ml)
- 8 oz white chocolate, chopped (225 g)
- 0.5 cup pumpkin purée (120 g)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- whipped cream and ground cinnamon, to serve
How to make it
In a large saucepan, whisk the pumpkin and spice with about 1 cup (240 ml) of the milk until smooth. Add the rest of the milk and the half-and-half.
Warm over medium-low heat, stirring often, until steaming but not boiling, about 10 minutes.
Take the pan off the heat. Add the white chocolate, vanilla and salt and whisk until completely smooth.
Fill the mugs, then finish each one with a spoonful of whipped cream and a pinch of cinnamon.
Put everything in the slow cooker, cover, and cook on low for 2 hours, whisking every 30 minutes so the chocolate does not settle on the bottom. Hold on warm.
Glass: Small mugs. Garnish: Whipped cream and a dusting of cinnamon.
Chef's secrets
Use a bar of real white chocolate rather than chips if you can; it melts more smoothly.
Whisk before each ladle, because the pumpkin settles.
Good to know
Make it up to a day ahead and reheat gently, whisking. It thickens slightly as it sits; thin with a splash of milk.