3 cups whole milk1 cup canned pumpkin puree
2 cinnamon sticks, broken
12 whole cloves, crushed slightly
12 whole allspice berries, crushed slightly
2 tablespoons chopped candied ginger
2 tablespoons orange peel zest
1 vanilla bean, split lengthwise
4-6 ounces, high quality white chocolate, chopped
pinch sea salt
pinch sea salt
optional garnish: whip cream topped with shaved chocolate and sprinkled with cinnamon
- In a saucepan, over medium-low heat, bring the milk to a simmer.
- Lower
the heat to keep the milk below the boiling point and add the pumpkin,
cinnamon, cloves, allspice, candied ginger and vanilla bean.
- Remove from the heat and let stand for 15 minutes.
- When
ready to serve, pour the milk mixture through a triple mesh strainer
into a clean saucepan. Heat through -do not boil.
- Add the white chocolate and stir until the chocolate is melted. Then add the sea salt.
- Remove from the heat.
- Serve immediately.
- To store, let cool, cover, and refrigerate. Reheat to serve.
optional: Garnish before serving if desired.
