Pumpkin White Hot Chocolate with Crown Royal Salted Caramel Whisky
1cuppumpkin purée *See Note
4cupsorganic milkor non-dairy milk
1cupwhite chocolate chips
2tbsporganic cane sugaroptional
1tsporganic vanilla extract
1-ounceCrown Royal Salted Caramel Whisky per serving
In a large saucepan set over medium-high heat, combine all ingredients except the whiskey, if you are using it. Whisk to combine. Once the white hot chocolate is hot, serve in a mug topped with whipped cream and cinnamon or caramel sauce. If you are using the Crown Royal Salted Caramel Whisky, stir it into the mug of white hot chocolate, then top with whipped cream and cinnamon or caramel sauce.
Note: I used freshly roasted pumpkin purée that I had frozen during pumpkin season. If you didn’t freeze your own pumpkin purée, then feel free to use canned pumpkin or roast butternut squash then purée it.