The trick is to pick out a good white chocolate. There are way too many terrible options on the shelves, which I think is a huge part of the problem. Cloying, chalky, artificially flavored white chocolate is a far cry from the good quality stuff made with real cocoa butter. Real white chocolate is creamy, subtle, and a fantastic base for any number of desserts.
Look for options from brands like Ghirardelli, Guittard, Lindt or the Italian brand Perugina--all of which offer bars and/or chips made with real cocoa butter.
And once you have it, you can try out this easy twist on a classic hot chocolate--Pumpkin White Hot Chocolate.
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Pumpkin White Hot Chocolate
8 oz chopped white chocolate (or use chips)
2 cups whole milk
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 pinch kosher salt
Combine the white chocolate chips, milk, pumpkin, vanilla, cinnamon, and salt in a small saucepan over medium heat. Use a whisk to stir continuously until the chocolate has completely melted and the hot chocolate is thick and smooth.
Divide into mugs and serve immediately.