Louisiana natives Erin Nugent and Lauren Beth Landry have pretty much nailed the whole Pinterest-perfect, rustic cooking and entertaining vibe—as cool Louisiana girls are wont to do. So they did the world a favor, and launched lifestyle brand Five Seasons, which was followed by a coffee table-style cookbook Five Seasons Cookbook.
In celebration of their charming book of recipes, Nugent and Landry are heading to cities all over Louisiana, but decided to add Dallas to their travel itinerary as well. The duo will be sipping and signing at Blue Print on November 19. The Baton-Rouge-based founders have kindly shared a recipe that we plan on pulling out at least once a week this holiday season.
Pumpkin Bourbon Hot Chocolate with Maple Whipped Cream
{serves 4}
From Nugent and Landry: When the weather cools down, this is our favorite beverage to drink when cuddled up on the couch with the fire roaring. Do not let the fresh pumpkin puree scare you away from this recipe—it is well worth the effort. Plus, the puree can be saved and used throughout the week for vinaigrettes, soups, and (of course) more hot chocolate!
- 3 tablespoons pumpkin puree (see below or use a store bought variety)
- maple whipped cream (see below)
- 1/2 cup shaved milk chocolate (plus extra for garnish)
- 1 cup whole milk
- 3 tablespoons sugar
- 1/4 cup bourbon
for the pumpkin puree:
- 1 five-pound pumpkin
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons brown sugar
In a large stockpot, boil 4 quarts of salted water. Cut the pumpkin in half crosswise. Remove the seeds and discard stringy portion. Cut the pumpkin into 2-inch chunks, then peel off the skin using a knife. Boil pumpkin pieces for 25 minutes. Transfer to a food processor with the remainder of the ingredients. Pulse until puréed, and set aside until needed. The excess puree can be stored in the refrigerator for up to a week.
for the maple whipped cream:
- 8 ounces heavy whipping cream
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla
- 1 tablespoon grade A maple syrup
Using a standing or hand mixer, mix all ingredients on medium-high speed until stiff peaks form, approximately 5 minutes. Refrigerate until ready to serve.
assembly:
In a medium saucepan over low heat, combine ¼ cup of pumpkin puree, shaved chocolate, milk, sugar, and Bourbon. Cook, whisking frequently until chocolate and sugar are completely dissolved, approximately 15 minutes. Pour into mugs and finish with maple whipped cream and shaved chocolate.
