An enchanting white hot chocolate recipe incorporating White Chocolate by Callebaut®, Trader Joe’s® Pumpkin Butter and Cheesecake Whipped Cream to produce a creamy, white chocolate and perfectly spiced Pumpkin Hot Cocoa. Simply add Blanton’s® Original Single Barrel Bourbon and Frangelico® Hazelnut Liqueur for our sublime spiked version. Dairy-free and gluten-free options included.
- 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
- Prepare the ‘Cheesecake’ Whipped Cream: In a medium bowl, using an electric mixer, blend the cream, sugar, cream cheese and vanilla together until smooth and creamy. Beat at high speed until the mixture has almost thickened to stiff peaks when the beaters are lifted from the bowl, about 2 to 3 minutes. Set aside.
- Cream Whipper Method: In a medium bowl, using an electric mixer, blend the cream, sugar, cream cheese and vanilla together until smooth and creamy and only small flecks of cream cheese remain. (Don’t worry, the cream whipper will take care of those remaining tiny flecks.) Beat at medium-low speed (setting 4 on KitchenAid stand mixer) until thickened but still liquid, about 2 minutes. Pour mixture into cream whipper vessel and charge according to manufacturer’s instructions. Place in refrigerator until ready to use.
- Prepare the Pumpkin White Hot Cocoa: In a medium saucepan over medium heat, warm the milk until it is hot to the touch, about 4 minutes. Whisk in white chocolate and stir until it is melted and fully incorporated into the milk. Whisk in pumpkin butter until well blended and heated through. Remove pan from the heat and divide hot cocoa among 4 large mugs. Top each mug with a generous dollop of ‘Cheesecake’ Whipped Cream or dispense from cream whipper.
- To Garnish Hot Cocoa: Dust the ‘Cheesecake’ Whipped Cream over the top of each mug with freshly grated whole nutmeg and drizzle with caramel sauce. Add cinnamon stick to each mug. Serve immediately.
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 Inspired by: Cheesecake Hot Chocolate recipe from The Recipe Girl Cookbook, by Lori Lange
Original Recipe Source: WickedGoodKitchen.com
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.