Pumpkin Spice Hot Cocoa (Print)
Creamy cocoa blended with pumpkin spice and white chocolate, perfect for cozy evenings and gatherings.
# Ingredients:
→ Dairy
01 - 4 cups whole milk or plant-based milk
02 - 1/2 cup heavy cream
→ Chocolate
03 - 6 oz white chocolate, chopped
→ Pumpkin & Spice
04 - 1/4 cup unsweetened pumpkin purée
05 - 1 1/2 teaspoons pumpkin pie spice
06 - 1 teaspoon pure vanilla extract
→ Sweetener
07 - 2 tablespoons granulated sugar
08 - Pinch of salt
→ Garnishes (optional)
09 - Whipped cream
10 - Ground cinnamon or extra pumpkin pie spice
11 - Mini marshmallows
# Instructions:
01 - In a medium saucepan over medium heat, combine whole milk and heavy cream. Warm until the mixture is steaming but not boiling.
02 - Add chopped white chocolate to the hot milk mixture. Stir consistently until completely melted and smooth.
03 - Whisk in pumpkin purée, pumpkin pie spice, vanilla extract, granulated sugar, and a pinch of salt. Continue to heat gently, stirring without interruption, until the blend is hot and silky, but avoid boiling.
04 - Taste and refine sweetness or spice according to your preference.
05 - Pour hot cocoa into mugs. Top with whipped cream, a dusting of cinnamon or pumpkin pie spice, and mini marshmallows as desired.
# Pro Tips:
01 -
- Elevates classic hot cocoa with pumpkin spice flavor
- Simple process ready in just 15 minutes
- Great for gatherings or solo late-night sips
- Cafè-style at home using familiar ingredients
02 -
- High in comfort but naturally gluten-free
- Excellent make-ahead treat for crowd entertaining
- Doubles as a festive dessert drink
03 -
- Whisk constantly while adding the chocolate and pumpkin for perfect smoothness and no curdling.
- Use a heavy-bottomed pan so nothing sticks.
- For a cafè finish warm your mugs with hot water before pouring in the cocoa.
- If you want to skip dirtying extra measuring spoons sprinkle the pumpkin pie spice straight from the jar and adjust after tasting.