By Katie Mae Stanley of Nourishing Simplicity
Warm spices mingling with rich cocoa, a touch of pumpkin mixed in, topped with maple whipped cream – it’s a whole new way to enjoy fall.
Every year as the cooler weather settles in the world gets a tiny bit extremely excited about pumpkin spice lattes and other fall drinks. I didn’t get the hype for several years until I made one myself, after that I was hooked.
This year as autumn made it’s appearance I decided that I needed a change – enter pumpkin spice hot cocoa! Chocolate and pumpkin are a surprising, yet delicious combination. That’s why recipes such as my pumpkin chocolate chip muffins are so tasty.
I am a huge fan of hot cocoa, and all forms of dark chocolate, if truth be told. I pretty much have a hot cocoa recipe to go with each season now that this tasty pumpkin spice version has been added to my list. You can easily use pumpkin pie spice from the store, but I have been using my own blend that takes less than five minutes to whip up.
Other Autumn Drinks to Enjoy:
- Bittersweet Chai Hot Cocoa
- Coconut Ginger Apple Cider
- Pumpkin Chai Tea Latte
- Pumpkin Pie Fauxccino
- Fresh Apple Cider
Pumpkin Spice Hot Cocoa
Serves 2
Ingredients:
2 cups raw milk (or milk or milk substitute of your choice)
1/4 cup pumpkin puree
3 TBS cocoa powder
3 TBS maple syrup
2 tsp vanilla extract
2 tsp pumpkin pie spice
1/8 tsp unrefined salt
Maple whipped cream (optional)
1. Heat your milk in a small saucepan. (If you are using raw milk and want to preserve the enzymes do not heat above 110.)
2. While the milk is heating, mix the remaining ingredients in a small bowl, making a paste.
3. Once the milk is warm, mix the cocoa paste into the milk with a whisk.
4. Pour into two mugs and top with maple whipped cream and extra pumpkin pie spice if desired.
- 2 cups raw milk (or milk or milk substitute of your choice)
- ¼ cup pumpkin puree
- 3 TBS cocoa powder
- 3 TBS maple syrup
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ⅛ tsp unrefined salt
- Maple whipped cream (optional)
- Heat your milk in a small sauce pan. ( If you are using raw milk and want to preserve the enzymes do not heat above 110).
- While the milk is heating, mix the remaining ingredients in a small bowl, making a paste.
- Once the milk is warm, mix the cocoa paste into the milk with a whisk.
- Pour into two mugs and top with maple whipped cream and extra pumpkin pie spice if desired.