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Here in Florida, we sometimes have to “fake” fall, and this pumpkin spice hot chocolate is one of my favorite ways to do it. It’s homemade hot chocolate whisked with real pumpkin puree and pumpkin pie spice. It’s cozy, rich and ready in 10 minutes. It’s also cheaper and less salty than store-bought packets, and it’s easy to make dairy-free.
Tips
- Don’t let it boil. Keep the heat at medium and whisk often so the milk doesn’t scorch.
- Whisk well. Whisking the cocoa and pumpkin into the warm milk keeps it smooth.
- Sweeten to taste. Start with 2 tablespoons of sugar or maple syrup, then add more if you like. A sugar substitute works too.
- Make it dairy-free with almond, oat or coconut milk and a non-dairy whipped topping.
Topping ideas
Whipped cream with a sprinkle of cinnamon, a drizzle of caramel, mini marshmallows or a cinnamon stick for stirring.
Pumpkin Spice Hot Chocolate
Ingredients
Method
- Warm the milk in a saucepan over medium heat. Don’t let it boil.
- Whisk in the pumpkin, cocoa, pumpkin pie spice and sugar until smooth.
- Cook 1 to 2 minutes more, whisking, until hot.
- Pour into mugs and top with whipped cream.
Notes
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FAQ
Can I make a big batch?
Yes. Double or triple the recipe and keep it warm in a slow cooker on low. Whisk now and then.
What can I do with leftover pumpkin?
Make Easy Pumpkin Bread, pumpkin chili or pumpkin pancakes.
Can I make it ahead?
Refrigerate leftovers up to 2 days and rewarm gently, whisking well.
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