This is one of my favorite ways to stay warm on a cool fall day.
I think we all appreciate the wonder that is homemade hot chocolate. If you’ve never made it before, please do! I 100% appreciate the ease of a premixed, packaged hot chocolate, but a scratch version is a real treat. Because we’re in that season, I couldn’t resist making pumpkin spice hot chocolate and it really isn’t all that different from my usual hot chocolate recipe.
I start with milk and I prefer to do a combination of whole and 2% milk. To the milk, I’ll whisk in pumpkin purée, cocoa powder, brown sugar, and vanilla extract. Brown sugar instead of granulated white sugar is a great way to bring a little molasses-sweet spice that’s smooth compared to plain sugar. I also like to add semi-sweet chocolate chips into the mixture. I like the slightly bitter element of the semi-sweet chocolate as it melts into the hot chocolate. A pinch of salt is the final ingredient to complete my flavor profile and now, I’m ready to serve, well, almost! There’s just one more must-have with my cup of hot chocolate.
What would a cup of hot chocolate be without a generous swirl of whipped cream? I’ve always got a can of whipped cream in the refrigerator – you know, for emergencies. A generous swirl of whipped cream and a dusting of cinnamon is the last step before I get to curl up with a warm cup of pumpkin-spiced hot chocolate. If I’ve got extra chocolate chips – and I usually do – I’ll sprinkle a few of those on top, too.
Ahhh, nothing says warm and cozy quite like a cup of steaming hot chocolate topped with cool sweet whipped cream. A damp, cold fall day practically demands a cup of warm hot chocolate. And, in the spirit of the season, I just had to have a cup of my hot chocolate with a dash of pumpkin. If you love all things pumpkin, then you’ll likely fall in love with this pumpkin spice hot chocolate.
Pumpkin Spice Hot Chocolate
5m prep time
5m cook time
- 2 cups whole milk
- 2 cups 2% milk
- ¼ cup pumpkin purée
- 2 tablespoons brown sugar
- ½ teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- ¼ cup semi-sweet mini chocolate chips
- Whipped cream for topping
- Cinnamon, for garnish
- In a small pot over medium-low heat, whisk together the milk, pumpkin purée, brown sugar, pumpkin pie spice, cocoa powder, and salt. Continue to stir as the milk warms and begins to bubble on the edges of the pot. Taste the mixture to adjust any ingredients, as desired.
- Add the vanilla extract and chocolate chips. Whisk until the chocolate has melted into the mixture.
- Use a soup ladle to pour the pumpkin spice hot chocolate into a mug.
- Top with whipped cream and garnish with a dusting of cinnamon.
Recipe adapted from Striped Spatula.