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Pumpkin White Hot Chocolate with Crown Royal Salted Caramel Whisky-- Looking for a white hot chocolate to warm you up this winter? You can use pumpkin or butternut squash to make this decadent white hot chocolate then top it off with Crown Royal's new Salted Caramel Whisky--lilsweetspiceadvice.com #pumpkinwhitehotchocolate #whitehotchocolate #crownroyalcocktails #hotcocktails

Pumpkin White Hot Chocolate with Crown Royal Salted Caramel Whisky

Course Drinks
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

Ingredients:

  • 1 cup pumpkin purée *See Note
  • 4 cups organic milk or non-dairy milk
  • 1 cup white chocolate chips
  • 2 tbsp organic cane sugar optional
  • Pinch salt
  • 1 tsp organic vanilla extract
  • 1 tsp pumpkin spice
  • 1- ounce Crown Royal Salted Caramel Whisky per serving

Instructions

Directions:

  1. 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.

Recipe Notes

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.