Pumpkin Spice Hot Chocolate
This Pumpkin Spice Hot Chocolate combines two of the most beloved comfort beverages into one extraordinary cup that will transform your autumn experience. The result is a creamy, indulgent beverage that captures autumn in a cup.
Equipment
- Medium Saucepan
- Whisk
- Fine-mesh Sieve (optional)
Ingredients
Hot Chocolate Base
- 2 cups whole milk substitute almond milk for a dairy-free option
- 1/2 cup heavy cream coconut cream works beautifully for a non-dairy alternative
- 3 tablespoons pure pumpkin puree not pumpkin pie filling
- 3 tablespoons high-quality cocoa powder
- 3 tablespoons granulated sugar or maple syrup for a more complex sweetness
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1 pinch ground ginger
- 1 pinch salt enhances all flavors
- 1/4 cup chopped dark chocolate or chocolate chips 70% cocoa offers the richest flavor
Garnish (Optional)
- whipped cream regular or coconut-based
- ground cinnamon for dusting
- cinnamon stick optional
- mini marshmallows optional
Instructions
- In a medium saucepan, whisk together the milk, heavy cream, and pumpkin puree until smooth. Heat over medium-low heat, stirring occasionally to prevent scorching.
- While the liquid is warming (but before it simmers), whisk in the cocoa powder, sugar, cinnamon, nutmeg, cloves, ginger, and salt.
- Continue heating the mixture, whisking frequently, until it's steaming but not boiling—approximately 5-7 minutes. The mixture should reach around 170°F (77°C).
- Remove from heat and add the chopped chocolate or chocolate chips along with the vanilla extract. Whisk vigorously until the chocolate is completely melted and the mixture is smooth and glossy.
- Optional: Strain the hot chocolate through a fine-mesh sieve to remove any undissolved spices or pumpkin fibers for an ultra-smooth texture.
- Pour into mugs and top with whipped cream, a dusting of cinnamon, a cinnamon stick, or mini marshmallows if desired.
Notes
For the best results, use pure pumpkin puree, not pumpkin pie filling which contains additional sweeteners and spices.
The key to a perfect texture is to heat the mixture gently without boiling, which can cause the milk to break down and create a grainy texture.
For a healthier version, substitute monk fruit sweetener or erythritol for sugar, use unsweetened almond milk and coconut cream, and increase the pumpkin puree to 1/4 cup.
If making ahead, prepare a dry mix of the cocoa, sugar, and spices and store in an airtight container for up to 3 months.
Nutrition
Calories: 385kcalCarbohydrates: 36gProtein: 9gFat: 24gSaturated Fat: 15gFiber: 3gSugar: 28gVitamin A: 45IUCalcium: 28mg
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