3 cups whole milk (you can substitute half and half, heavy cream or a mixture)
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
dash of cloves
dash of nutmeg
1 teaspoon vanilla
4 ounces white chocolate, roughly chopped

1. In a medium saucepan, heat milk, pumpkin puree, spices and vanilla on medium low heat. Do not bring it to a boil.

2. Add the white chocolate and stir until melted.

3. Remove from heat and serve immediately. Garnish with whip cream and cinnamon.

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