If you want to put a fall twist on hot chocolate, you need to try this pumpkin hot chocolate. Pumpkin puree is combined with milk, cocoa powder, cinnamon, and sugar for a warm and cozy drink.
I’m not a fan of the cold weather. But the one highlight of cold weather for me is an excuse to drink hot chocolate.
I had a little pumpkin leftover so I thought I’d try experimenting with making a pumpkin hot chocolate. I wasn’t quite sure what would happen if I added pumpkin puree into my hot chocolate, but it works! Pumpkin puree plus a little cinnamon adds a nice Fall spin on the traditional hot chocolate.
This recipe makes one drink and the prep time is really quick if you use a microwave to warm the milk. If you want more servings, you can double or triple the recipe.
For good measure, I also added a cinnamon stick to use for stirring and to add an extra bit of cinnamon taste into the drink. The flavors are all about fall and it’s a fun twist on hot chocolate.
- Unsweetened cocoa powder
- Pumpkin puree
Milk: For a rich pumpkin hot chocolate use whole milk. You can also use 2% or even skim milk, but it won’t be as rich and creamy. You can also use almond milk, coconut milk, or other non-dairy milk.
Spices: Instead of cinnamon you can use nutmeg or cloves. Or try pumpkin pie spice which is a combination of those spices including allspice and ginger spice.
Pumpkin: Be sure to use real pumpkin puree and not canned pumpkin pie filling.
Extra Flavors: You could also add a splash of vanilla extract or almond extract.
Combine the cocoa powder, puree, cinnamon, and sugar in a large oversized mug. In a separate microwave-safe bowl or measuring cup, heat the milk for about a minute and a half.
Pour the hot milk into the mug with the other ingredients and mix or whisk well until everything is dissolved into the milk.
If your hot chocolate cools while you’re mixing, you can reheat it in the microwave for 30 seconds or so and then stir again before serving it.
If you don’t have a microwave, you can combine the milk with all of the other ingredients in a small saucepan or pot. Bring it to a low simmer over low to medium heat on the stove and stir until the hot chocolate is smooth and everything is dissolved.
I keep mine plain, but you can add some toppings if you want a fancier drink.
- Whipped cream
- If you use whipped cream, add some chocolate shavings, dust it with cocoa powder, or sprinkle some cinnamon over the top.
- You could also add a drizzle of caramel sauce over the whipped cream or marshmallows.
DH liked this one a lot too. My favorite hot chocolate variation may be Nutella hot chocolate, but this pumpkin spice hot chocolate recipe is pretty darn good too and will probably be my choice for this Fall season.
More Fall Treats
Pumpkin Hot Chocolate
- 1 tbsp unsweetened cocoa powder
- 2 tbsp pumpkin puree
- 1/4 tsp cinnamon
- 2 1/2 tbsp sugar
- 1 cup milk
- Mix everything except milk into a large oversized mug. Microwave milk for about 1 1/2 minutes. Pour hot milk immediately over pumpkin chocolate mixture and stir until everything is dissolved into the milk.
- You may need to put it back in the microwave for an additional 30 seconds and stir again to make sure everything is completely melted. Alternatively, you can mix everything over low to medium heat in a small sauce pan on the stove until everything is mixed and dissolved. Serve immediately.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.