Hot White Chocolate with Pumpkin and Spices
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml soy drink, natural
- 50 g pumpkin (se) (pumpkin puree)
For the puree:
- 1 small Hokkaido pumpkin (se)
- 50 g chocolate, white
- 0.25 ¼ pack soy cream (soy cream cuisine)
- 2 teaspoons, heaped caramel sauce, vegan
- 0.5 teaspoon ½ spice mix (Pumpkin Pie Spice)
For the spice mix:
- 4 teaspoons cinnamon powder
- 2 teaspoons ginger powder
- 1 teaspoon clove powder
- 1 pinch nutmeg, grated
Print Recipe
Pin Recipe Instructions
- First mix the soy drink with the pumpkin puree and the pumpkin pie spice in a blender or with a hand blender.
- For the pumpkin puree, simply cook a Hokaido pumpkin in quarters at 200 ° C in the oven for approx. 45 minutes, remove the skin and pass the pulp through a sieve. Any remaining puree can be frozen in small portions.
- For the Pumpkin Pie Spice, mix the cinnamon, ginger, cloves and nutmeg well together. Half a teaspoon will be needed later, the rest can simply be stored in a storage jar.
- Put the milk with the pumpkin puree and the spice in a small saucepan and slowly melt the white chocolate in it over medium heat. Stir with a whisk. As soon as the chocolate has melted completely and the drink has reached the desired temperature, pour everything into a nice glass or mug and garnish with the whipped soy cream according to the instructions on the packet. Now pour the caramel sauce over the cream.
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