Pumpkin White Hot Chocolate Pumpkin White Hot Chocolate

Pumpkin White Hot Chocolate Image by: Jodi Pudge Author: Jennifer Bartoli and The Canadian Living Test Kitchen

Using a blender to mix the milk and chocolate gives this indulgent drink a lovely frothy texture. Just make sure to cover  the lid's vent with a kitchen towel  so none of the hot milk splatters while the motor is running.

  • Prep time 10 minutes
  • Total time 15 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Finely chop 100 g (about 3 1/2 oz) of the chocolate. Using vegetable peeler, shave remaining chocolate. Set aside.

In saucepan, whisk milk with pumpkin purée until smooth. Stir in cinnamon stick, vanilla, ginger and nutmeg; heat over medium-low heat, whisking occasionally, until steaming and bubbles form around edge, 12 to 14 minutes. Discard cinnamon stick.

Pour into blender; add chopped chocolate. With steam vent removed from blender lid, hold folded tea towel over vent and blend hot chocolate until smooth and frothy, about 1 minute.

Pour into mugs; top with marsh­mallows, chocolate shavings and ground cinnamon.

Change it up: Pumpkin Hot Chocolate
Substitute good-quality milk chocolate for the white chocolate.


Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 118 mg
  • Sugars 32 g
  • Protein 9 g
  • Calories 295
  • Total fat 14 g
  • Potassium 526 mg
  • Cholesterol 16 mg
  • Saturated fat 7 g
  • Total carbohydrate 36 g


  • Iron 4
  • Folate 8
  • Calcium 27
  • Vitamin A 20
  • Vitamin C 7
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Pumpkin White Hot Chocolate