pumpkin spice hot chocolate
Festive, cozy, just spiced enough without slapping you in the nuts with cinnamon. Add some bourbon or rum for a lil somethin' somethin'.
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.
Notes
*Booze it up! This drink goes amazeballsedly with bourbon/whiskey or spiced rum!
*Make it vegan: Use a creamy nondairy milk (oat, soy, or cashew are best) along with the canned coconut. Make sure your dark chocolate is dairy-free.