pumpkin spice hot chocolate
It’s raining, it’s pouring, I wish I were snoring but instead I’ll drink some hot chocolate.
Getting a little more cozy today with Pumpkin Spice Hot Chocolate. On a rainy day, a steaming mug sounds like the best thing I could do for myself, whether it’s coffee or cocoa inhabiting my cup. If I’m feeling spicy, I’ll throw some booze in there. Just no bad way to cocoa, right?
I’m not sure why its so stormy, but I’m pretending the reason is a cold front. Hell, the low is 72 tonight, so I’ll dub that an early September temperature snap. You gotta let me have it man.
Plenty of chocolate, just enough spice, a swirl of pumpkin puree, and your favorite creamy milks comprise this heartwarming autumnal drink. Comes together on the stovetop in about 10 minutes, possibly less, so skip that Schmuckbucks line and enjoy some home mixing. Can’t have a bad mood when slurpin’ on this beauty.
Pumpkin Spice and Everything Concise
Oh, that’s not what the white girls say, is it. Damn.
First note: you can definitely make this drink vegan by using a variety of nondairy milks and dairy-free dark chocolate. If I were to swap out the listed whole milk, I’d go for something creamy like oat, soy, or cashew, along with the canned coconut portion. If you can’t have coconut, just use an equal amount of whatever milk you want.
Combine the milk(s) with pumpkin puree, maple syrup (or your choice sweetener. I like dark brown sugar as an alternative), cinnamon, ginger, and cloves. Heat until the milk is nice and steamy – but not bubbling, or your burned your fucken shit.
Pull the pot off the stove and whisk in the chocolate. Let the cocoa sit for about 5 minutes, whisking occasionally to agitate the fuck out of the liquid and ensure everything melts all nice and evenly.
Divvy up the drink into mugs and top off with lots of whipped cream, chocolate shavings, cinnamon, whatever you want. Just know that the liquid is hot and I will not be responsible if you burn your mouth.
Bourbon and spiced rum turn this into a very apt adult beverage, if you just need another little bit of something in your sip. Hey, it’s Saturday, so why the heck not?
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Get your chocolate fix:
Molten Tahini Coconut Hot Chocolate
pumpkin spice hot chocolate
Ingredients
- 2 cups whole milk (or milk of choice)
- 1 cup canned full fat coconut milk, heavy cream, or half and half
- 1/4 cup pumpkin puree
- 2-4 tbsp maple syrup (use to taste)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 4 oz dark chocolate, roughly chopped
- whipped cream and chocolate curls, to serve
Instructions
- Add the milks, pumpkin puree, maple syrup, cinnamon, ginger, and clove to a small saucepot. Heat until steaming (not simmering or boiling else you'll scald your shit). Remove the pot from the burner and whisk in the chopped chocolate. Let sit for 5 minutes, stirring occasionally.
- Divide the cocoa into two large mugs. Top with lots of whipped cream and chocolate curls, as desired.
