Ever since it became fall, pumpkin recipes have been popping up left and right. Classic dishes are being reinvented with the addition of pumpkin, from soups to main courses to desserts. Well, I’m one of those suckers who is drawn to those pumpkin recipes, not only because they sound delicious, but also because it reminds me of this glorious season we’re in. This pumpkin spiced hot chocolate is no exception from the list of pumpkin recipes, and it’s just as delicious, if not more so than the classic hot chocolate!
Serves 2
15 minTotal Time
Save RecipeIngredients
- 2 cups milk
- 1/4 cup canned pumpkin puree
- 1 tsp pumpkin spice
- 1/4 cup powdered sugar
- 1 tbsp cocoa powder
- whipped cream
- mini marshmallows (optional)
- ground cinnamon
Instructions
- Combine milk - cocoa powder in a medium sauce pot and whisk together until combined. Heat over medium heat until the sugar has dissolved and the milk is warm. Remove from heat and portion into two cups. Top with whipped cream, mini marshmallows and sprinkle cinnamon. Serve.
**Helpful tips and common mistakes
When I used to prepare lunches and snacks at a large company, they loved hot chocolate, especially during the cold days. I prepared the classic hot chocolate and Mexican hot chocolate, but I wish I had thought of pumpkin spiced hot chocolate! This recipe is divine and incredibly easy to prepare.
When heating the milk, make sure not to bring the hot chocolate to a roaring boil; no one wants to taste scalded milk, it’s not tasty. Whisk well to make sure the cocoa is incorporated in the milk and heat.
Finish the hot chocolate with whipped cream, a sprinkle of cinnamon, and mini-marshmallows. The marshmallows are optional but who doesn’t love little marshmallows floating in their hot chocolate? Nothing beats a hot cup of hot cocoa with a hint of pumpkin on a rainy day!
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