Pumpkin Butterbeer Hot Chocolate
Ingredients
The hot chocolate
-
4½
cups
whole milk
-
¼
cup
cocoa powder
-
1
teaspoon
ground cinnamon
-
6
ounces
milk chocolate, chopped
-
½
cup
pumpkin puree
-
⅓
cup
butterscotch sauce
-
1
tablespoon
vanilla extract
-
2
tablespoons
butter
-
2
tablespoons
bourbon (optional)
Butterscotch cream
-
1
cup
heavy whipping cream
-
2
tablespoons
butterscotch sauce
-
1
teaspoon
vanilla bean seeds or vanilla extract
Homemade butterscotch sauce
-
4
tablespoons
unsalted butter
-
½
cup
packed dark brown sugar
-
1
teaspoon
kosher salt
-
½
cup
heavy cream
-
1
teaspoon
vanilla
-
1
tablespoon
bourbon (optional)
Instructions
- Heat the milk in a large pot and add cocoa powder, cinnamon, milk chocolate, pumpkin, butterscotch sauce, vanilla, butter, and bourbon if using.
- Stir over medium-low heat until the milk is scalding but not boiling.
- In a separate bowl, whip the heavy cream until stiff peaks form, then add vanilla and butterscotch sauce, mixing gently.
- Once the hot chocolate is steaming, pour into mugs and top with the whipped cream.
- Optionally, sprinkle edible gold stars on top for decoration.
Nutrition Facts (estimated)
Servings
3 mugs
Calories
440
Total fat
28g
Total carbohydrates
41g
Total protein
9g
Sodium
200mg
Cholesterol
60mg
You might also like