Start with plain pumpkin puree and the separate spice measure. Whisk that mixture before warming so the pumpkin is distributed through the milk rather than remaining at the bottom. Finely chop the white chocolate while the saucepan is still off the heat, keeping it ready for the lower-heat melting stage.
Stir often during gentle warming and avoid boiling. Add the white chocolate only at the specified low heat, then remove the pan for vanilla. Use heatproof mugs with room for the measured whipped cream. Allow the finished drinks to cool to a comfortable sipping temperature; a pale drink can still be too hot even when it has no visible dark cocoa or steam cloud.
Timing and servings are estimates. Equipment, ingredients and portion sizes affect the result.
