Pumpkin hot chocolate with spices

Ingredients for 4 servings:

• 720 ml milk
• n. B. Pumpkin(s), preferably butternut, sufficient for 250 g pumpkin puree
• some water
• ½ tsp cinnamon powder
• ¼ tsp ginger powder
• ⅛ tsp clove powder
• ⅛ tsp nutmeg, ground
• 1 tsp vanilla (extract or a piece of a vanilla bean)
• 1 pinch of salt
• 100 g chocolate, white
• possibly cream, whipped until stiff
• possibly cinnamon powder, for dusting

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Pumpkin Pie White Hot Chocolate

Peel and deseed the pumpkin, cut it into pieces, and boil it in a little water until soft. Discard the cooking water and puree the pumpkin finely. Weigh out 250g of the pumpkin puree (I recommend using butternut squash for the hot chocolate). Heat the milk, pumpkin puree, and spices in a saucepan, but do not let it boil. Remove the pan from the heat and add the broken chocolate. Stir until the chocolate has melted. If you don’t mind small pieces of pumpkin in your hot chocolate, you can enjoy it now. Otherwise, I recommend pouring the hot chocolate through a sieve to filter out any remaining, slightly larger pieces of pumpkin. Pour the hot chocolate into mugs. If desired, spread whipped cream on top and sprinkle with a little ground cinnamon.