If you're not the biggest coffee drinker, or you like yours simple, but you still like to enjoy the flavors of fall this is the drink for you! My recipe for Pumpkin Spice Hot Chocolate can even be kept sugar-free if you use my Sugar-Free Hot Cocoa Mix which is so good that you will want to use it anyway. Plus, keeping it sugar-free means that I can have an extra slice of Pumpkin Bread or another Pumpkin Muffin.
What you need to make Pumpkin Spice Hot Chocolate
Just a few ingredients, a single pot, and a whisk, and you are on your way to a perfectly spicy, decadent, and super chocolaty cup of cocoa.
- Ingredients:
- Pumpkin Puree
- Sugar-Free Hot Cocoa Mix
- Homemade Pumpkin Spice
- Stevia
- Cinnamon Stick
- Half and Half
When fall rolls around and pumpkins begin to show up in grocery stores I grab a couple at first sight and roast a few off to get me set for the season. Take a look at my how-to guide HERE if you want to roast your own pumpkin. I also enjoy blending my own spice mixtures, get my Pumpkin Spice and Chai Spice (coming soon) recipes if you want to make your own too. I only have to blend them about once a year sometimes twice a year to get me through a season.
Of course, they are easily purchased as well, so don't let that slow you down. Get my Homemade Pumpkin Pie Spice recipe here, or purchase a premade pumpkin spice or chai spice blend.
How to make Pumpkin Spice Hot Chocolate
This recipe takes less than 10 minutes to make. Toss all the ingredients into a small saucepan and whisk to combine. Bring the mixture to simmer and whisk until frothy.
I then like to do a little something extra and make a bit of Chai spiced whipped cream. It is easier than it sounds, just whip up a little heavy cream, powdered sugar, and chai spice in a stand mixer until it reaches soft peaks.
Fill a mug with about 10 ounces of your cocoa mixture and top with a generous dollop of the chai spiced whipped cream. And enjoy! It is a deeply spicy and luxuriously rich cup of cocoa.
FOR MORE PUMPKIN GOODNESS:
Take a ride with this wonderful fall salad and give my Pepita Crusted Salmon Salad with Roasted Pumpkin a try!
And my Pumpkin Walnut Cake with Cream Cheese Frosting would make a great dessert after it!
If you like to make your own Pumpkin Puree from scratch, check out my tutorial on How to Roast a Pumpkin.
Pumpkin Spice Hot Chocolate
Enjoy as Lorelai Gilmore would say, a piping hot cup of this pumpkin spice “HOCHO” on a crisp fall evening, or at a pumpkin pancake filled fall brunch.
Ingredients
- 1 cup Heavy Cream
- 2 tablespoon Powdered Sugar
- 1 teaspoon Chai Spice
- ¼ cup Pumpkin Puree, not pie mix
- ½ cup Sugar-Free Hot Cocoa Mix
- 1 teaspoon Pumpkin Spice
- 2 teaspoons Stevia
- 1 ea Cinnamon Stick
- 2 cups Half and Half
Instructions
- First, whip up the heavy cream, powdered sugar, and chai spices until you have a freshly whipped cream with medium peaks.
- To make the hot chocolate, in a small saucepot whisk to combine the pumpkin puree, cocoa mix, pumpkin spice, stevia, cinnamon stick, and half and half. Place the pot on the stove over medium-low heat. Whisk the mixture often to prevent any sticking. Bring to a gentle simmer, and whisk constantly for about 5 minutes until the mixture becomes slightly frothy and all of the spices and cocoa mix are well dissolved.
Notes
Feel free to use any cocoa mix you like, but my homemade is perfectly delicious and can be made with any milk you like. I prefer half and half and believe that it gives the sugar-free cocoa mix the best flavor, but if you want to keep it dairy-free use cashew or coconut milk for the best flavors, but any alternative milk will work.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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