This easy and quick Pumpkin Spice Hot Chocolate is decadent, vegan-friendly, and perfect for fall!
Pumpkin Spice Hot Chocolate
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.
Pumpkin Spice Hot Chocolate
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!)
Pumpkin Spice Hot Chocolate
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
Pumpkin Spice Hot Chocolate
Want more PUMPKIN SPICE? Try these:
Want more HOT DRINKS? Try these:
Pumpkin Hot Chocolate
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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!