Preparing the Hot Chocolate

• In a heavy saucepan, combine 2 cups of milk, white chocolate, and cocoa powder.
• Cook over medium heat, whisking periodically, until the chocolate is melted and the mixture is well combined.
• Whisk in the pumpkin puree, cinnamon, nutmeg, cardamom, allspice, and ginger.
• Add the remaining milk, 1 cup at a time, until the desired consistency is reached.
• If desired, serve topped with whipped cream and a sprinkling of nutmeg or pumpkin spice. Just be sure not to fill the mugs too full before adding the whipped cream, or you might have some overflow.

Preparing the Whipped Cream

• Combine the cold heavy cream and vanilla or vanilla paste in a chilled non-reactive bowl.
• Whisk by hand or using an electric mixture until the cream holds a loose peak.
• A soft peak will hold a lazy curve when the beater or whisk is held upside down.
• Then, sprinkle the sugar on top of the whipped cream and continue beating until soft peaks are formed.