Pumpkin Drinking Chocolate with Spices
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 720 ml milk
- Pumpkin (s), preferably butternut, sufficient for 250 g pumpkin puree
- some water
- 0.5 teaspoon ½ cinnamon powder
- 0.25 teaspoon ¼ ginger powder
- teaspoon ⅛ clove powder
- teaspoon ⅛ nutmeg, ground
- 1 teaspoon vanilla, (extract or a piece a vanilla stick)
- 1 pinch (s) salt
- 100 g chocolate, white
- possibly cream, whipped until stiff
- possibly cinnamon powder, for dusting
Print Recipe
Pin Recipe Instructions
- Peel and core the pumpkin, cut into pieces and cook in a little water until soft. Pour away the cooking water and finely puree the pumpkin. Weigh out 250 g of the pumpkin puree (I recommend using the butternut squash for the drinking chocolate).
- Heat the milk together with the pumpkin puree and the spices in a saucepan, but do not let it boil. Remove the saucepan from the heat and add the chocolate, broken into pieces. Stir until the chocolate has melted.
- If you don`t mind small pieces of pumpkin in your drinking chocolate, you can enjoy it now. Otherwise, I recommend pouring the drinking chocolate through a sieve so that the remaining, somewhat coarser pieces of pumpkin are filtered out.
- Fill the drinking chocolate into cups. If desired, spread the whipped cream on top and dust with a little ground cinnamon.
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