Step 1

In a 4-quart Dutch oven or saucepan over medium heat, whisk together the milk, white chocolate, and heavy whipping cream until hot and creamy. Adjust the heat to a very low simmer. Do not boil.

Step 2

Whisk in the pumpkin puree, sugar, cinnamon, vanilla, nutmeg, ginger, and cloves. Heat to a comfortable drinking temperature.

Step 3

In the meantime, beat the whipping cream until it begins to thicken. Add in the confectioners' sugar and vanilla. Beat until soft peaks form.

Step 4

Serve the Pumpkin Spice White Hot Chocolate in heatproof mugs. Top with whipped cream, a cinnamon stick, and a sprinkle of ground cinnamon.