An enchanting white hot chocolate made pumpkin-spice style with Trader Joe’s® ethereal Pumpkin Butter and topped with a ‘cheesecake’ whipped cream! Forget about Hot Buttered Rum. And, spiked eggnog for that matter. Just add bourbon, such as Blanton’s® Original Single Barrel Bourbon, and Frangelico® Hazelnut Liqueur to make our spiked version. Both dairy free and gluten free options are included. Perfect hot beverage for the winter holiday season!
Today’s recipe was originally slated to be shared here on the blog just before Thanksgiving, but I adjusted my schedule to accommodate developing a special paleo layer cake, Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce, for the Christmas holiday and to share it with Sylvie over at Gourmande in the Kitchen for her fabulous roundup, 50 Favorite Gluten-Free and Grain-Free Desserts and Sweets for the Holidays. If you have not yet bookmarked or pinned her list, do so right now! Also, check out Jeanette’s fabulous roundup, 100+ Healthy Christmas and Holiday Dessert Recipes over at Jeanette’s Healthy Living. So many great holiday recipes!
Meanwhile, I don’t know about you, but I am in complete denial that Christmas Eve is tomorrow. Tomorrow, people! My brain is having severe trouble wrapping itself around that fact. I had so many baking recipes to share for the holidays here on the blog—especially Christmas cookies. So, I am thinking of making January ‘Cookie Month’ here at Wicked Good Kitchen. Is that something you would like to see here on the blog? Or, will you be all wrapped up into diet, health and fitness to kick off 2014? Let me know because, right now, I’m feeling pretty wicked!
In fact, I am following Baker Peabody’s lead over at Culinary Concoctions by Peabody. She’s a great influence partner in crime, right? I am going to follow the Gregorian calendar and celebrate the holiday season through January 7th and get back the week I lost due to Thanksgiving being later this year and, oh yes, my camera breaking down on me the day after Thanksgiving. Ha! Take that Father Time.
Well enough talk about what we are all lamenting these days…not believing Christmas is already here! (Honestly, how did it get here so fast?) Let’s talk about a cozy warm mug full of deliciousness beyond words. Beyond.
Our recipe for Pumpkin Cheesecake White Hot Cocoa is adapted from The Recipe Girl Cookbook, by Lori Lange. As soon as I picked up her cookbook this past summer, I’ve had this recipe knocking around in my head and wishing no one else would publish it to their food blog!
Lori’s cookbook is full of fabulous everyday and holiday recipes as well as engaging recipe headnotes—just as I had mentioned in my book review here on the blog.
Excerpt from The Recipe Girl Cookbook for Cheesecake Hot Chocolate:
“Picture a cold and windy day, snow falling, fire in the fireplace, and cozying up on your couch with a good book and a warm beverage. Now picture that warm beverage as a rich and wonderful mug full of chocolate, one that will no doubt take care of that chocolate-craving you’ve been having, and now picture the whipped cream on top. Only this whipped cream is a sweetened cream cheese whipped cream much like what you’d find in a cheesecake. This Cheesecake Hot Chocolate makes an awfully pretty picture, don’t you think?”
Are you convinced yet that this hot beverage is nothing short of amazing?
Let me tell you…our Pumpkin Cheesecake White Hot Cocoa is quite magical. Magical because we use Trader Joe’s® Pumpkin Butter which is all-natural, extraordinary tasting it right from the spoon and also makes this recipe incredibly easy to prepare. No need to make and fuss over pumpkin purée simple syrup. Just pop open a jar, dip your spoon in there and stir some pumpkin wicked goodness into your white hot cocoa.
What really makes this recipe stand out from other white hot cocoa recipes is that the ‘Cheesecake’ Whipped Cream topping is made with prepared whipped cream cheese by Philadelphia® brand. In fact, The Big Lug and I use our iSi Cream Whipper to make things more fun and convenient (read: storing leftovers in the fridge) for the holidays.
We did make a few changes to Lori’s recipe. Since most people purchase heavy whipping cream by the half pint (1 cup), or pint (2 cups) our ‘Cheesecake’ Whipped Cream calls for 1 cup (which can easily be doubled) and we adjusted from there with the remaining ingredients and then added pure vanilla extract for a good cheesecake flavor. From there, we added Trader Joe’s® Pumpkin Butter and offered up options for dairy free and gluten free as well as a variation for a spiked version. Your favorite mug has never been filled with such cheer as this hot cocoa!
What makes our recipe for Pumpkin Cheesecake White Hot Cocoa wicked good? A fine recipe from Recipe Girl to inspire us and fine-quality ingredients such as White Chocolate by Callebaut®, Trader Joe’s® Pumpkin Butter and Whipped Cream Cheese by Philadelphia® to produce a creamy, white chocolate and perfectly spiced pumpkin hot cocoa. For our spiked version, only Blanton’s® Original Single Barrel Bourbon and Frangelico® Hazelnut Liqueur would do to create a hot beverage equal to or superior than Hot Buttered Rum. Finally, we offer dairy-free and gluten-free options. What is not to love?
Cheers! And, best wishes to you and yours for a Christmas holiday that is both merry and bright!
- For the ‘Cheesecake’ Whipped Cream
- 1 cup (240 ml) cold heavy whipping cream
- 4 tablespoons (50 grams) granulated sugar
- 4 tablespoons (44 grams) whipped cream cheese, such as Philadelphia®
- 1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®
- For the Pumpkin White Hot Cocoa
- 4 cups (960 ml) whole milk
- 8 ounces (227 grams) white chocolate, such as Callebaut®, chopped
- 8 tablespoons (144 grams) pumpkin butter, such as Trader Joe’s®
- For the Topping Garnishes
- Freshly grated whole nutmeg
- Caramel sauce
- 4 cinnamon sticks measuring 4-inches, optional
- Special Equipment
- Cream Whipper, helpful but not necessary
Tips:Any milk will work just fine for this recipe. We used whole milk making it nice and rich. Two-percent (2%) milk will make it lighter and skim milk will make it the lightest. For Gluten Free Option: Use a brand of white chocolate that is known to be gluten free. For Dairy Free Option: Substitute ½ cup unsweetened almond milk and ½ cup full fat coconut milk per serving for whole milk. Substitute 1 ounce 100% pure cocoa butter, such as Callebaut®, 2 tablespoons organic granulated cane sugar and 1½ teaspoons pure vanilla extract for each serving (2 ounces) of white chocolate. Over medium heat, melt cocoa butter in saucepan. Add sugar and vanilla; whisk until sugar granules dissolve. Whisk in almond and coconut milks, then pumpkin butter. Heat thoroughly before pouring into mug. Use whipped coconut cream in lieu of ‘Cheesecake’ Whipped Cream and coconut caramel sauce in lieu of caramel sauce. If you do not have an easy recipe for Coconut Caramel Sauce, see our easy component recipe here which makes 1½ cups. For the Spiked Option: To make Pumpkin-Bourbon-Hazelnut Cheesecake White Hot Cocoa: Add 1 shot of bourbon and liqueur per mug (about 1½ ounces or 3 tablespoons total). We like to add 2 tablespoons (1 ounce) bourbon, such as Blanton’s® Original Single Barrel Bourbon, and 1 tablespoon (½ ounce) Frangelico® Hazelnut Liqueur. Recipe Source: WickedGoodKitchen.com
Adapted From: Cheesecake Hot Chocolate recipe from The Recipe Girl Cookbook, by Lori Lange Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.