Scoot over kids, this one is for the Mommies and Daddies! Yeah, you heard me, Halloween is for grownups, too. Otherwise we would have to survive without the Hoochie-Mama costumes and Village People thongs! Seriously, when did Halloween become about stripping down? Not judging. I’m guilty of it, too. Blame it on college and tequila.
If you are planning to host a Halloween Party this weekend, and you want your guests to rave about you the next day, serve this Spiked Pumpkin Pie White Hot Chocolate drink. It’s like a Starbucks Pumpkin Spice Latte, but not. It’s like better. Believe me and make this. You will have a bunch of drunk, happy, satisfied people. They will call you the next day saying, “What was in that drink?!… I had a blast!”.
You can also serve it to kids, but if you don’t want CPS to come knockin’ down your door, leave out the Rum.
To make it more Halloweenish, you might want to add some chocolate “eyeballs”, or even little whipped cream ghosts! I would have totally done that, but I didn’t. Why? Because I just thought of that.
Instead my creativity led me to marshmallows and red food color… Man, the whipped cream ghosts sounds so much better!
Couple notes to add:
The rim of the glass is decorated with Chocolate Syrup and crushed Halloween Oreos; just dip the rim of the glass in chocolate syrup, then dip it in crushed Oreos.
The orange color of the hot chocolate was achieved with a bunch of yellow food color drops and a couple of red food color drops. Just keep adding food color until you get the color you want.
FEATURED ON BABBLE VOICES
Spiked Pumpkin Pie White Hot Chocolate
- 2 cups Milk
- 1/2 cup white chocolate chips
- 1 to 2 tablespoons pumpkin puree
- 1 tablespoon corn starch
- 1 tablespoon pure vanilla extract
- 1 shot of Rum
Place all ingredients, except for the Rum, in a medium-sized saucepan and cook over low heat, stirring frequently, for 5 minutes, or until chocolate is melted and the liquid has thickened.
Pour into two coffee glasses, stir in the Rum, and top with marshmallows.
WW SmartPoints: 20