Pumpkin Spice Hot Chocolate with Butterscotch Whipped Cream
Pumpkin Spice Hot Chocolate with Butterscotch Whipped Cream is a delicious seasonal beverage.
Servings: 2 servings
Ingredients
- 2 1/2 cups whole milk
- 1/3 cup pumpkin puree
- 1 tablespoon brown sugar I used Dixie Crystals
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
Butterscotch Whipped Cream
- 1/2 cup heavy whipping cream
- 2 teaspoons butterscotch syrup I used Torani
- 1 teaspoon sugar I used Dixie Crystals
- Orange sugar sprinkles for garnish I used Sweets and Treats
Instructions
- In a small saucepan, heat milk over medium heat until it begins to bubble around the edges, about 5 - 8 minutes, stirring occasionally.
- Turn heat to low and stir in pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Stir until all ingredients are combined and pumpkin is incorporated.
- Add mini chocolate chips and continue stirring until all are melted and chocolate is smooth.
- Divide hot chocolate among 2 mugs, top with butterscotch whipped cream and orange sugar sprinkles.
- Make butterscotch whipped cream: In a chilled mixing bowl, using a chilled whisk beater whip heavy cream, Torani butterscotch syrup and sugar. Whip briskly until stiff.
