adapted from Cooking with Lucas
makes one serving
1 cup milk
3/4- 1 ounce white chocolate
1 tablespoon pumpkin or butternut squash*
*1. For the squash, I buy pre-cut, skinned, raw pumpkin or squash at the Italian stores. They probably have something similar in the States. I then simmer a few chunks in a bit of water until tender and then drain. One could probably use canned pumpkin puree or even squash baby food for this recipe, but I haven't tried it. I did have to strain the cooked pumpkin/milk mixture because I couldn't get the pumpkin dissolved fine enough to not be chunky.
2. Heat the milk and white chocolate gently over low heat, whisking frequently. Add a sprinkle of the spices. When the chocolate is melted, removed from heat and add the pumpkin. Using an immersion blender, blend everything together (carefully) until very smooth. You may wish to strain it over a small strainer into a mug for a smoother drink. Top with whipped cream and an extra sprinkle of cinnamon, if desired.
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