Pumpkin Bourbon Hot Chocolate

“When the weather cools down, this is our favorite beverage to drink cuddled up on the couch with the fire roaring. Do not let the fresh pumpkin puree scare you away from this recipe — it is well worth the effort. Plus, the puree can be saved and used throughout the week for vinaigrettes, soups, and (of course) more hot chocolate!” – from Five Seasons: A Guide To Seasonal Cooking

3 Tbsp. pumpkin puree (recipe below or use a store-bought variety)
Maple whipped cream (recipe below)
1/2 cup shaved milk chocolate (plus extra for garnish)
1 cup whole milk
3 Tbsp. sugar
1/4 cup bourbon

Pumpkin puree:

1 5-lb. pumpkin
1 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. brown sugar

In a large stockpot, boil 4 quarts of salted water. Cut the pumpkin in half crosswise. Remove the seeds and discard stringy portion. Cut the pumpkin into 2-inch chunks, then peel off the skin using a knife. Boil pumpkin pieces for 25 minutes. Transfer to a food processor with the remainder of the ingredients. Pulse until puréed and set aside until needed. The excess puree can be stored in the refrigerator for up to a week.

Maple whipped cream:

8 oz. heavy whipping cream
2 tsp. honey
1/4 tsp. salt
1/4 tsp. vanilla
1 Tbsp. grade a maple syrup

Using a standing or hand mixer, mix all ingredients on medium-high speed until stiff peaks form, approximately 5 minutes. Refrigerate until ready to serve.

To assemble the hot chocolate: In a medium saucepan over low heat, combine 1/4 cup of pumpkin puree, shaved chocolate, milk, sugar and bourbon. Cook, whisking frequently, until chocolate and sugar are completely dissolved, approximately 15 minutes. Pour into mugs and finish with maple whipped cream and shaved chocolate.

Recipe and photo courtesy of Five Seasons.