Pumpkin Spice Hot Chocolate Recipe
Warm up your chilly days with this cozy Pumpkin Spice Hot Chocolate recipe. Combining the rich, velvety flavors of dark chocolate and cacao with the comforting spices of pumpkin pie, this drink is a perfect seasonal treat for any time you crave a sweet and spicy indulgence. Made with almond or cashew milk for a creamy non-dairy option, it’s easy to prepare and delightful to sip, topped with whipped cream or a sprinkle of extra pumpkin pie spice for a festive finish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base Ingredients
- 2 cups milk, divided (almond or cashew milk recommended)
- ½ bar dark chocolate, chopped (about 50 grams, 75% cocoa recommended)
- 2 tbsp cacao powder
- ½ tsp vanilla extract
- ¼ tsp pumpkin pie spice (increase to ½ tsp if not using pumpkin syrup)
- ⅛ tsp fine sea salt
Sweeteners and Thickener
- 2 tbsp pumpkin simple syrup (or maple syrup as an alternative)
- 1 tsp tapioca starch or cornstarch (optional, for thickening)
- 2 tsp water (optional, for dissolving starch)
For Serving
- Whipped cream
- Grated chocolate
- Additional pumpkin pie spice
Instructions
- Heat the Milk: In a medium saucepan, pour 1½ cups of the milk and warm it over medium heat until it is hot but not boiling, stirring occasionally to prevent scorching.
- Melt the Chocolate: Add the chopped dark chocolate and cacao powder to the hot milk, stirring continuously until the chocolate fully melts and the mixture is smooth and uniform.
- Add Syrup and Spices: Stir in the pumpkin simple syrup (or maple syrup), vanilla extract, pumpkin pie spice, sea salt, and the remaining ½ cup of milk. Mix thoroughly to combine all the flavors evenly.
- Optional Thickening: If using, dissolve the tapioca or cornstarch in 2 teaspoons of water to make a slurry. Slowly whisk this slurry into the hot chocolate mixture to thicken it slightly, continuing to stir and heat for 2–3 minutes until the desired consistency is reached.
- Serve: Pour the hot chocolate into mugs. Top with whipped cream, grated chocolate, and a sprinkle of pumpkin pie spice to garnish. Serve immediately for the best flavor and warmth.
Notes
- Use almond or cashew milk for a dairy-free version that still offers creaminess.
- Adjust the amount of pumpkin pie spice according to your taste; more spice can enhance the autumnal flavor.
- The optional starch slurry helps achieve a thicker, richer hot chocolate but can be omitted for a lighter drink.
- Dark chocolate with a higher cocoa content provides a more intense chocolate flavor and less sweetness.
- Maple syrup is a good substitute for pumpkin simple syrup if unavailable, but the pumpkin syrup adds a unique autumn flavor.
Find it online: https://justsosavory.com/pumpkin-spice-hot-chocolate-recipe/
