I hope you had a great week and an even better weekend planned! After a week of being under the weather, I don’t have any plans except staying warm, homework, and repose. The weather is calling for 1-3″ of snow beginning tomorrow afternoon. I am not ready for that or the 20 degree temps we’re having either. What happened to fall? It was a warm 72 degrees earlier this week. *sigh* In the meantime, here are some beautiful photos of Paris…
Pumpkin Spice White Hot Chocolate
1 cup of heavy cream
2 cups of milk – I use skim milk
1 cup of good quality white chocolate chips
1/2 teaspoon of pure vanilla extract
1/2 teaspoon of pumpkin spice
Whipped cream and additional pumpkin spice to sprinkle on top.
1. Heat cream and milk in a pan over medium heat, stirring occasionally until hot but not boiling.
2. In a medium sized bowl, pour heated cream and milk over white chocolate chips. Stir until chips are melted.
3. Add vanilla extract and pumpkin spice.
4. Top with whipped cream and a sprinkle of pumpkin spice.
A few tips:
Keep a close eye on the milk and cream mixture – once it is hot, turn off the flame. It doesn’t need to come to a boil.
Use good quality white chocolate chips or chopped white chocolate. The flavor and sweetness of white chocolate really varies. I have found the Ghirardelli white chocolate chips to have the best taste and have been able to find them at almost every grocery store.