Pumpkin Spice Hot Chocolate

Cozy homemade Pumpkin Spice Hot Chocolate is rich, creamy and made with real pumpkin for the ultimate Fall drink! Try it with a splash of coffee or bourbon for an fun twist.

Hi, just here to confirm that pumpkin hot cocoa is a thing.

A BIG THING! My question is this. Why oh why aren't we throwing our extra pumpkin puree into hot chocolate? It's like my beloved Healthy Hot Chocolate and Pumpkin Pie Smoothie had a baby. She's sooooo good.

Chocolate and pumpkin is nothing new here. We all know it's fantabulous, as evidenced by the chocolate chips bedazzling these Pumpkin Brownies and this Pumpkin Baked Oatmeal. Ugh, can it be October forever?

How to make pumpkin spice hot chocolate

We're making this homemade pumpkin hot chocolate recipe on the stovetop by simply whisking everything is smooth and steamy. Easy peasy pumpkin squeezy! (Had to.)

1. Whisk pumpkin, maple syrup, cocoa powder, pie spice and salt in a small pot until a thick paste forms. Anyone else hate whisking cocoa into milk? Blech.
2. Over medium heat, whisk in your milk of choice.. Add chocolate chips and warm, stirring often, until the mixture is hot. Don't boil! Remove from heat and stir in vanilla extract.
3. Pour into a mug and top with whipped cream or marshmallows!

Key ingredients

• Pumpkin puree: Delish pumpkin right out of the can. This helps thicken the hot chocolate. Use extra to make these vegan pumpkin pie bars!
• Cocoa powder: Unsweetened cocoa powder or raw cacao powder both work swimmingly.
• Maple syrup: It just seems right sweetening our fall drink with natural maple syrup. But regular sugar works great here too! You can always add more, so start with 2 tbsp and add more to make it the perfect mug.
• Milk: You can use any milk here--coconut, cow's, oat, cashew, you name it. I use unsweetened almond milk because it's what we always have on hand.
• Chocolate chips: I love the extra layer of chocolatey goodness these add. This helps it taste like "real" hot chocolate. Yum!
• Salt: just a tiny pinch adds such needed balance.
• Vanilla extract: This brings out the deep chocolate flavor and adds richness.

What milk is best for hot chocolate?

Typically you want a higher fat milk like 2%, whole, or coconut because it will make it thicker and creamier. No one wants watery hot cocoa! But with this recipe, the pumpkin acts as a natural thickener, so as long as it's a milk you enjoy drinking you'll be golden.

Can I make it ahead?

Yes! You can make it up to 3 days in advance and store covered in the fridge. Simply warm in the microwave or on the stove before serving.

Can I make it vegan?

This recipe is already gluten free, yay! Simply use non-dairy milk and vegan chocolate to make this dairy-free hot chocolate.

Storage tips

This recipe yield two servings. You can store any leftover hot chocolate covered in the fridge for up to three days, which is especially nice if you make a big batch. Reheat in the microwave or over the stove!

More cold weather treats

• Gingerbread Smoothie
• Snickerdoodle Cookies (GF!)
• Mint Chocolate Energy Bites

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