Wallisimo | Cooking What I Write | Salted Caramel Pumpkin Hot Chocolate | This Book is For October @Wallisimo | Uploaded August 2020 | Updated October 2024, 9 hours ago.
Video Description:
Let’s make some Halloween inspired Salted Caramel Pumpkin Hot Chocolate! The protagonist of This Book is for October, Kate, loves this drink as it reminds her of her mother. Since it’s such a sentimental recipe, I knew I needed to make it so I could go into the best of details when writing the story.
This recipe, as many of mine are, was originally inspired by Half Baked Harvest:
halfbakedharvest.com/pumpkin-butterbeer-hot-chocolate-video
Recipe:
(I made this for my large family. Recipe can be halved for a more manageable amount if you live with fewer people)
Hot Chocolate Ingredients:
1/2 Gallon Whole Milk
1/2 Cup cocoa powder
2 tsps ground cinnamon
11.5 ounces (1 bag) of milk chocolate chips
1 cup pumpkin puree
2/3 cup salted caramel (You can make this from scratch or use a store-bought ice cream topper)
2 tbsp vanilla extract
2 tbsp bourbon
Whipped Cream Ingredients:
1 cup heavy whipping cream
1/4 cup caramel sauce
a few dashes of cinnamon
Instructions:
*Add all hot chocolate ingredients to a stock pot and stir so nothing is settled at the bottom. Then turn on stove to low heat until all ingredients have melted together. Stir regularly and make sure nothing is sticking to the bottom. Once everything is melted turn up heat slightly (medium-low) and allow the mixture to get hot. Look for lots of steam but don’t let it boil.
*While the hot chocolate is getting hot, whip the cream, salted caramel, and dashes of cinnamon together either by hand or in a standing mixer. Soft or stiff peaks. Your preference.
*Put hot chocolate into a mug, top with whipped cream, drizzle caramel, and voila! Have a napkin on hand to wipe away the inevitable whipped cream mustache.
~Enjoy!
Other Places to Find Me:
Instagram: instagram.com/wallisismo
Video Description:
Let’s make some Halloween inspired Salted Caramel Pumpkin Hot Chocolate! The protagonist of This Book is for October, Kate, loves this drink as it reminds her of her mother. Since it’s such a sentimental recipe, I knew I needed to make it so I could go into the best of details when writing the story.
This recipe, as many of mine are, was originally inspired by Half Baked Harvest:
halfbakedharvest.com/pumpkin-butterbeer-hot-chocolate-video
Recipe:
(I made this for my large family. Recipe can be halved for a more manageable amount if you live with fewer people)
Hot Chocolate Ingredients:
1/2 Gallon Whole Milk
1/2 Cup cocoa powder
2 tsps ground cinnamon
11.5 ounces (1 bag) of milk chocolate chips
1 cup pumpkin puree
2/3 cup salted caramel (You can make this from scratch or use a store-bought ice cream topper)
2 tbsp vanilla extract
2 tbsp bourbon
Whipped Cream Ingredients:
1 cup heavy whipping cream
1/4 cup caramel sauce
a few dashes of cinnamon
Instructions:
*Add all hot chocolate ingredients to a stock pot and stir so nothing is settled at the bottom. Then turn on stove to low heat until all ingredients have melted together. Stir regularly and make sure nothing is sticking to the bottom. Once everything is melted turn up heat slightly (medium-low) and allow the mixture to get hot. Look for lots of steam but don’t let it boil.
*While the hot chocolate is getting hot, whip the cream, salted caramel, and dashes of cinnamon together either by hand or in a standing mixer. Soft or stiff peaks. Your preference.
*Put hot chocolate into a mug, top with whipped cream, drizzle caramel, and voila! Have a napkin on hand to wipe away the inevitable whipped cream mustache.
~Enjoy!
Other Places to Find Me:
Instagram: instagram.com/wallisismo
