This easy and quick Pumpkin Spice Hot Chocolate is decadent, vegan-friendly, and perfect for fall!
Is there a chill in the air where you live? Have the leaves started their yearly transformation from cool green to warm oranges, reds, and yellows? Have you started digging out your boots, scouring your closet to find your jackets, sweaters, and scarves?
The signs are all here– fall is coming. And with fall– comes pumpkin. This quick and easy Pumpkin Spice Hot Chocolate is rich and creamy, can be made with non-dairy or dairy milk, and will keep you warm as the weather changes.
Making Pumpkin Spice Hot Chocolate
Making your own homemade hot chocolate is SO EASY! In fact, it’s so incredibly easy, that I’d recommend tossing out any ‘hot cocoa’ packets with suspicious ingredients. (Do you have hot cocoa packets? Check the label, and see if the ingredients include “corn syrup” and “hydrogenated oils.” If so, toss them!!!)
All you need for homemade hot cocoa is milk and sweetened chocolate. Here, I’m using chocolate chips. (For the best flavor, try to get chocolate chips with only a handful of ingredients, and no added oils or corn syrup.) For this recipe, you’ll also be adding pumpkin and a few spices. (Oh– and also whipped cream, because… well, why not!)
To start, heat some milk (or a milk substitute) and a little pumpkin purée. (I’m using canned pumpkin here, but if you want to make your own– go right ahead.) Bring the milk to a boil, and then immediately remove it from the heat. Stir in the chocolate chips, and keep stirring until they all melt.
To make your own whipped cream, add cream (or coconut cream) to a chilled bowl with a little sugar, and use an electric mixer to whip it up! Top the chocolate with the whipped cream, and then sip away as you watch the leaves change colors.
A Note on Coconut Cream: Sometimes you can find canned coconut cream (Trader Joe’s sells coconut cream), but if not, put a can of ‘first press’ coconut milk in the fridge for a few hours, and then scoop the hardened cream from the top of the can. Thai Kitchen coconut milk is available in most grocery stores.
Pumpkin Hot Chocolate
Fall Hot Chocolate for Two
Pumpkin Hot Chocolate:
- 1/2 cup semi-sweet chocolate chips (~2 oz)
- 1 cup milk OR milk substitute
- 2 TB pumpkin
- 1 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp freshly ground nutmeg
Whipped Cream (Optional):
- 1/2 cup whipping cream OR coconut cream
- 1/4 cup sugar
Add the milk and pumpkin to a small saucepan and bring to a boil.
Remove from heat, add the chocolate, and stir until blended. Add the cinnamon, clove, and nutmeg, and stir to blend. Divide hot chocolate between two mugs.
Optional Whipped Cream: Put cream (or coconut cream) and sugar in a chilled glass bowl, and use an electric hand mixer to whip into stiff peaks. Spoon onto hot chocolate.
*Calorie Information was calculated per serving using My Fitness Pal, and does not include optional whipped cream.