Pumpkin Spice Hot Chocolate

A random fact about me:  I am usually always cold.

It's true, I can remember as a little kid being cold a lot (the dr. always thought I was anemic but nope that wasn't it, it was thyroid) and it just hasn't gone away.  Even as I sit here writing this I am wearing pants, socks, slippers, a long sleeve shirt, a short sleeve over the top of that, and a jacket--and my house is set at 72°.  

I don't like to be cold and try to avoid it at all costs (but dang it sometimes you just have to leave your house!!).  Like I dislike greatly (we are trying to teach our kids not to use the word 'hate') going to the indoor swimming pool in the winter.  It is so stinking cold getting out from the pool and walking to the locker room--it gives me the shivers just thinking about it right now.  I also dislike greatly sledding or skiing or any winter sports.  Not because I don't like them but from the fact that I am outside getting cold and it seems like no matter how many socks I put on, what gloves or coats I buy, or how many layers I put on--I get cold!

Anyway...I think because I am cold so much, I LOVE hot drinks (except coffee--we don't drink that our house).  One of our favorite breakfasts is hot chocolate and toast.  Not very healthy but man is it tasty especially as snow is falling, the fire is burning (in the fireplace), and I don't have to leave my house.

When I came across this lovely lady I knew I would be in heaven--pumpkin and it's served hot.  Perfect!  It's even better with a whole bunch of whip cream, mmm....mmm...good.  So go make yourself some and curl up in favorite armchair and try to stay warm.

Pumpkin Spice Hot Chocolate

(click here for printable version)

1 1/2 c. whole milk

1/2 c. canned pumpkin pie filling (different from pumpkin puree--if you want it healthier you can add regular pumpkin but I liked this sweeter version better)

1/2 tsp. cinnamon

pinch of ground cloves

1/2 tsp. vanilla

pinch sea salt

2 ounces white chocolate (roughly chopped)

Whipped cream

1.  In a small sauce pan over medium heat, combine milk, pumpkin and spices. Cook stirring constantly until just simmering.

2.  Remove from heat and add chocolate, reserving some for garnish if you would like.  Just before serving, top each mug with a generous mound of whipped cream, a few shavings of white chocolate, and a sprinkle of cinnamon. Serve immediately and enjoy!

Source:  slightly adapted from Tidy Mom

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