The first time I had a cup of hot white chocolate was when I walked from the train station to university. I was a first year student, still living at my parents'. Close to the humanities department there was a small coffee shop, serving all kinds of warm beverages.
After one sip I was hooked. I have a pretty sweet tooth so it was love at first sight. I had it almost every day for a month or so. Of course I was sick of it after a while, so I quit buying the stuff.
Two years later, while living in Flagstaff, Arizona, I had my next cup of hot white chocolate. At Starbucks. In Target. Can you ask for a less cozier setting? I think not. But I didn’t care at the time. In fact, I loved Target. To me Target was the epitome of the American consumer society. And since we had to study that particular topic over and over again in college I loved to just watch & observe while sipping my cup of hot white chocolate.
Six years later. For the first time in over half a decade I am having a cup of hot white chocolate again. This time prepared in my own kitchen, adding my own twist, my own flavor, using only pure ingredients. Yay!
Because it is fall & because I love squash, I added some pumpkin puree. Just for the fun of it. Of course you can omit it, but then I would maybe add some cream to give it that smooth and velvety texture.
Also, I am very much in love with this year’s autumn. Normally it’s raining a lot during this time of year, often accompanied by stormy weather. Not 2015’s fall though. A lot of sunshine, high temperatures and little wind. It almost helps me prepare for winter.
As if I now only have to survive three months of darkness instead of five or so. I can’t help it, I just hate winter. Not snow though, snow is magical (says she who would name Lorelai Gilmore as her female role model) . Also I am a fan of sweaters, knits, scarves, and mittens. But why talk about this in November. There is really no need yet.
So back to this delicious warm drink. It’s just such a nice change from your regular cup of joe. I would be thrilled if you’d give it a try. Let me know what you think of it! Speaking of cups, these enamel cups are perfect for a warm drink like this one. You can get them at Comptoir des Objets a web shop who I've teamed up with for this post. They sell gorgeous products which are a blessing for your kitchen and home. Their store consists of high quality everyday objects with a good story, just like these falcon cups.
PS: tell me who of you watch How to Get Away with Murder? We should start a discussion group. Oh my gaaawd, I am so hooked!
PS II: I created a fall music playlist for you all! Consisting of my favorite evergreens. ;-)
Pumpkin hot white chocolate
2 cups unsweetened almond milk
1 vanilla bean – seeds scraped out
/2 cup pumpkin puree
1 tsp pumpkin spice
2 soft dates – pits removed
1/2 cup raw cacao butter – cut in rough pieces
1 tbsp lucuma powder (or honey)
vegan whipped cream (optional)
Pumpkin spice (recipe by Faring Well)
1 tbs ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp allspice
1/2 tsp ground cloves
How to make it:
1. Place almond milk, pumpkin puree, vanilla seeds and bean, and pumpkin spice into a saucepan and heat milk just until steaming, not boiling. Whisk to avoid lumps. Remove from heat and cover.
2. Gently melt the cacao butter on a double boiler, making sure not to overheat it to keep all the nutrients intact. Whisk in the lucuma powder and mix to combine.
3. Pour the milk mixture into a high-speed blender, passing it through a sieve. Add the dates and blend until very smooth.
4. Slowly add the milk mixture to the melted cocoa butter, whisking constantly until completely blended. Gently warm again, if needed, on a double boiler, but don’t overheat. Pour into cups, add whipped cream sprinkle with pumpkin spice or sprinkles/other fun deliciousness!