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!
And homemade hot chocolate tastes about a million times better than store-bought hot cocoa packets.
All you need for homemade hot cocoa is milk and sweetened chocolate.
Here, I’m using chocolate chips.
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.
Canned pumpkin works fine here, but if you want, try swapping homemade pumpkin purée for canned!
Make this Instant Pot Pumpkin Purée or use your oven for Roasted Pumpkin Purée!
Next, 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.
Want more PUMPKIN SPICE? Try these: Pumpkin Spice Latte with Real Pumpkin, Pumpkin Spice Chai Latte, Pumpkin Eggnog
Pumpkin Hot Chocolate
No
No
Ingredients
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
Instructions
- 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.
This. Sounds. Amazing! I soooo will be making this when the weather finally cools off here, I can’t wait for fall! I love the flavors you have in here, and it just sounds like the perfect way to celebrate fall! (And I will be adding a little whiskey!)
Whiskey sounds like an amazing idea!
Helllllo fall! I’ve been resisting accepting that it’s September; mostly because it’s been in the 80’s here and I’m still wearing shorts, haha. 🙂 But, yesterday, I had my first pumpkin spice beverage and I am ready for more! Love the idea of making hot chocolate with it. This looks so rich and indulgent, and perfect for those nights when the puppy and I are cozied up on the couch! 😉
Hahaha.. we’ve had a warm weather streak this week too! It had been COLD, but now it’s 80, and I’m confused. But I’m just going to drink this anyway 😉
We’ve had such strange weather here this year that I think we’re not going to have a very beautiful autumn. As of yesterday though, the weather finally put that chill into the air that makes me crave everything delicious in life – like this pumpkin hot chocolate! I can’t wait to drink it all the time!
I also loved the tip about keeping the bowl for your whipped cream chilled! I’m all for saving that extra one minute of hand whipping effort!
Same! The leaves are changing, but more of them are just dying 🙁 It’s pretty early still- I’m still hoping for a pretty fall! (And yessss save your hand with a cold bowl!)
This sounds perfect for fall! Plus, as much as I love pumpkin spice lattes, I drink too much coffee all ready. Besides, sometimes you need chocolate!