I am not a coffee drinker. Instead of a coffee mug, I have a tumbler of water on my desk at work. In the cold months, however, I do enjoy a nice, warm drink–usually English tea, spiced cider, or hot chocolate. The drink in this post is for anyone out there who, like me, gets a little caught up in the Fall pumpkin hype but doesn’t see it for the pumpkin spice latte. Or, maybe you are all about #PSL and just want to add something to your rotation. This hot chocolate is Fall in a glass and will definitely do the trick. The balance of pumpkin and chocolate is just right and the spice combination provides that Autumnal jumping-into-a-pile-of-leaves feeling of comfort that we don’t experience in my part of Texas until practically Christmas Eve. 🙂 Per usual, this drink comes together in almost no time at all. All you have to do is heat and mix the ingredients in a saucepan then serve piping hot and topped with whipped cream. Do you have a heart-eyes emoji yet?
Whip up two mugs of this in under ten minutes then snuggle up close to whoever you feel like sharing with. Or drink both servings yourself. No judgement here. Cool weather is barely even beginning to peak in around these parts (Houston, Texas) but that’s not stopping me from mixing this up. It’s a good way to fake it till we make it to an actual Autumn, which might not be until January, at this rate! Let me know if you try this out or what your pumpkin-y foods of choice are. I didn’t grow up eating or drinking anything pumpkin so this is one of my first forays into the orange gourd world.
Happy Fall (kind of) and thanks so much for reading!
- 1/4 cup canned pumpkin plus 1 tablespoon
- 2 tablespoons cocoa powder I use Hershey's "Special Dark" 100% cacao
- 3 cups milk I use unsweetened almond
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- whipped cream for garnish
In a small saucepan, heat pumpkin and milk over a medium-low flame. Stir together until mixture is smooth and a light orange color.
Add cocoa and sugar. Mix very well, leaving no dry clumps of cocoa. Some scraping of the sides of the saucepan may be necessary. Bring to a light boil then reduce flame to lowest setting.
Add cinnamon, nutmeg, ginger. Stir in then simmer for a few more minutes.
Pour into two mugs and garnish with whipped cream and additional cocoa powder, if desired.