Spiced Pumpkin White Hot Chocolate

3 cups whole milk
1 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 

optional garnish:  whip cream topped with shaved chocolate and sprinkled with cinnamon

1. In a saucepan, over medium-low heat, bring the milk to a simmer.
   
2. Lower the heat to keep the milk below the boiling point and add the pumpkin, cinnamon, cloves, allspice, candied ginger and vanilla bean.
   
3. Remove from the heat and let stand for 15 minutes.
   
4. When ready to serve, pour the milk mixture through a triple mesh strainer into a clean saucepan. Heat through -do not boil.
   
5. Add the white chocolate and stir until the chocolate is melted. Then add the sea salt.
   
6. Remove from the heat.
   
7. Serve immediately.
   
8. To store, let cool, cover, and refrigerate. Reheat to serve.
   

optional: Garnish before serving if desired.