Pumpkin Spice Hot Chocolate

Directions

• In a medium bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Refrigerate until serving.
• In a 6-qt. stockpot, heat milk, cream, cinnamon sticks, pie spice and orange zest over medium heat until bubbles form around sides of pan.
• Whisk pumpkin, sugar and baking chips into milk mixture until blended. Remove from heat; stir in vanilla. Discard cinnamon sticks. Pour into mugs; top with whipped cream. Sprinkle with additional pumpkin pie spice. Serve immediately.