Summary

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

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Instructions

1. 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).
2. 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.
3. 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.
4. Fill the drinking chocolate into cups. If desired, spread the whipped cream on top and dust with a little ground cinnamon.