Description
This Thick and Creamy Pumpkin Hot Chocolate recipe combines the rich flavors of pumpkin and chocolate into a smooth, velvety drink perfect for cozying up on a chilly day. Made with whole milk and heavy cream, enhanced with pumpkin puree and warm spices, this delightful beverage is topped with optional whipped cream and cinnamon for an indulgent seasonal treat.
Ingredients
Scale
Main Ingredients
- 2 cups whole milk (or preferred milk)
- 1/2 cup heavy cream
- 1/4 cup pumpkin puree
- 2 tbsp unsweetened cocoa powder
- 1/4 cup semi-sweet chocolate chips
- 3 tbsp granulated sugar (or to taste)
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
Optional Toppings
- Whipped cream
- Cinnamon
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the whole milk, heavy cream, pumpkin puree, unsweetened cocoa powder, granulated sugar, and pumpkin pie spice over medium heat until the mixture is smooth and well combined.
- Heat Mixture: Continue to heat the mixture over medium heat while stirring frequently. Bring it to a steaming state but ensure it does not reach a full boil to prevent scorching or curdling.
- Melt Chocolate: Reduce the heat to low and stir in the semi-sweet chocolate chips. Continue stirring until the chocolate chips are completely melted and the hot chocolate has thickened to a creamy consistency.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract thoroughly to enhance the flavor.
- Serve and Garnish: Pour the hot chocolate into mugs. Top with whipped cream and a sprinkle of cinnamon if desired. Serve immediately while warm and enjoy the comforting taste.
Notes
- Use full-fat dairy for the creamiest texture, or substitute with plant-based milk and cream for a vegan version.
- Adjust the sugar according to your sweetness preference or substitute with a low-calorie sweetener.
- Be careful not to boil the milk mixture to avoid curdling and bitterness.
- For an extra spice kick, add a pinch of ground cloves or nutmeg along with the pumpkin pie spice.
- This recipe is best served fresh but can be reheated gently on the stovetop.
