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Indulgent Salted Caramel White Hot Chocolate with Pumpkin Cream Foam

salted caramel white hot chocolate - featured image
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A cozy, creamy white hot chocolate infused with salted caramel and topped with a light, spiced pumpkin cream foam. Perfect for fall and winter, this indulgent drink offers a smooth sweetness balanced by subtle saltiness and warm spices.

Ingredients

Scale
  • 6 ounces white chocolate chips or chopped white chocolate (high-quality like Ghirardelli or Lindt)
  • 2 cups whole milk (can substitute almond or oat milk for dairy-free)
  • 3 tablespoons salted caramel sauce (homemade or store-bought)
  • 1 cup heavy cream
  • 1/4 cup pumpkin puree (canned, not pumpkin pie filling)
  • 1 tablespoon sugar or maple syrup (optional, for pumpkin cream foam)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon pure vanilla extract
  • Pinch of sea salt (for drink and foam)

Instructions

  1. Heat 2 cups (475 ml) of whole milk in a small saucepan over medium heat until hot but not boiling, about 5 minutes.
  2. Remove from heat and add 6 ounces (170 g) white chocolate chips or chopped white chocolate. Whisk gently until melted and smooth.
  3. Stir in 3 tablespoons (45 ml) salted caramel sauce until fully blended. Taste and adjust saltiness with a pinch of sea salt if needed. Keep warm on very low heat, stirring occasionally.
  4. In a chilled mixing bowl, combine 1 cup (240 ml) heavy cream, 1/4 cup (60 g) pumpkin puree, 1 tablespoon (12 g) sugar or maple syrup, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes. Avoid overwhipping.
  5. Pour the hot white chocolate mixture into mugs, leaving about an inch from the top.
  6. Spoon the pumpkin cream foam gently over each mug to create a fluffy cap.
  7. Drizzle a little extra salted caramel over the foam and sprinkle a small pinch of cinnamon or sea salt on top for garnish.

Notes

Use moderate heat to melt white chocolate to avoid burning. Chill mixing bowl and beaters for easier whipping of cream. Adjust sweetness and saltiness to taste. For dairy-free, substitute plant-based milk and coconut cream. Pumpkin puree can be swapped with sweet potato or butternut squash puree. Reheat gently to avoid curdling.

Nutrition

Keywords: salted caramel, white hot chocolate, pumpkin cream foam, fall drink, cozy beverage, autumn recipe, hot chocolate, pumpkin spice

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