Using a blender to mix the milk and chocolate gives this indulgent drink a lovely frothy texture. Just make sure to cover the lid's vent with a kitchen towel so none of the hot milk splatters while the motor is running.
- Prep time 10 minutes
- Total time 15 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Finely chop 100 g (about 3 1/2 oz) of the chocolate. Using vegetable peeler, shave remaining chocolate. Set aside.
In saucepan, whisk milk with pumpkin purée until smooth. Stir in cinnamon stick, vanilla, ginger and nutmeg; heat over medium-low heat, whisking occasionally, until steaming and bubbles form around edge, 12 to 14 minutes. Discard cinnamon stick.
Pour into blender; add chopped chocolate. With steam vent removed from blender lid, hold folded tea towel over vent and blend hot chocolate until smooth and frothy, about 1 minute.
Pour into mugs; top with marshmallows, chocolate shavings and ground cinnamon.
Change it up: Pumpkin Hot Chocolate
Substitute good-quality milk chocolate for the white chocolate.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 118 mg
- Sugars 32 g
- Protein 9 g
- Calories 295
- Total fat 14 g
- Potassium 526 mg
- Cholesterol 16 mg
- Saturated fat 7 g
- Total carbohydrate 36 g
%RDI
- Iron 4
- Folate 8
- Calcium 27
- Vitamin A 20
- Vitamin C 7
