Pumpkin Spice Hot Chocolate
This Pumpkin Spice Hot Chocolate is the perfect drink to cozy up during a cold weather. Loaded with pumpkin puree, chocolate and a hint of warming spices. Plus, it’s dairy-free and natural sweetened.
Cooler days and longer nights…That calls for a hot drink, something delicious and comforting! That goes well with chilly mornings/nights, warm food, movie marathons, curled up on the couch with a good book. I mean, Is anyone else a sucker for fall?
This drink is a seasonal twist that perfectly combines pumpkin with rich chocolate. It’s like much liquid gold.
In fact, the classic jack-o’-lantern gets its notorious orange color, thanks to a red-orange pigment called beta-carotene, which the human body converts to antioxidant-rich vitamin A, which supports healthy eyes, skin, and immunity.
As you see, this autumn – inspired bubble hot drink recipe is healthy, perfectly spiced, creamy, YUMMY!
A simple recipe, requiring jut 8 ingredients, 1 pot and 10 minutes to create an ultimate drink; spiked with fresh pumpkin puree that you also can replace for canned pumpkin puree, soaked dates which I use like sweetener, cocoa powder, non-dairy milk and warming spices. All-things-fall!
STEPS TO MAKE PUMPKIN SPICE HOT CHOCOLATE
- Soak dates in warm water previously. Add them in a food processor, process the dates until a creamy consistency. Then add cocoa powder until getting a silky paste.
- Heat in a pot, non-dairy milk and pour the paste prepared with dates and cocoa powder.
- Toss pumpkin puree, vanilla extract, ground spices: pumpkin pie spice, cinnamon, nut meg. Mix well.
- Pour in two mugs and decorate with toppings of your preference. (See serving suggestion for ideas)
FINAL TIPS
- I highly recommend to use fresh homemade pumpkin puree, because canned pumpkin lacks certain vitamins and minerals compared to fresh pumpkin. However, if you’re running out of time and don’t have another choice, you still can use canned pumpkin puree.
- Make it frothy by using a hand-held mixer to form a nice foam. You can also place the mixture into a blender to create the foam.
- The higher in fat your dairy free milk, the creamier it will be.
- For getting a creamy and thick texture on your date paste, you need to soak them for 15 – 30 minutes in warm water.
HOW TO STORE LEFTOVERS
If somehow you end up with leftovers, or if you want to prepare ahead of time, you can store sealed in the refrigerator for up to 3 days. Just make sure to mix it well as the spices and puree may settle, potentially giving it a grainy texture.
Reheating on the stovetop. This method will preserve the flavor more, and you will be better able to control temperature. You’ll be able to heat up the Pumpkin Spice Hot Chocolate slowly so that it doesn’t end up burnt. What to do: pour your drink into a small pot and put in on the burner on low heat. Let the pumpkin chocolate heat up until steam rises from it–but don’t let it boil. Transfer the beverage back into your cup and drink up!
Reheating in a microwave. A microwave lets you heat up your pumpkin chocolate in no time. This is perfect if you’re in a rush, or are aiming simply for hot pumpkin chocolate. Change the power settings so you can use medium heat (avoid high power) for about 1 minute. Keep heating it in 30-second increments until it’s the ideal temperature. That prevents the drink from burning. What to do: make sure your beverage is in a mug that is microwave-safe. Adjust your power settings and heat for 1 minute, then 30 seconds at a time.
SERVING SUGGESTIONS
Enjoy this fall hot drink as it is at anytime you’re craving a cozy drink this season! Or enjoy all of the flavors of pumpkin puree, non-dairy milk and cocoa powder + warm spices on a base of unsweetened almond-coconut creamer.
Top with chocolate ganache and coconut whipped cream and a pinch of pumpkin pie spice.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
If you want a refreshing drink, you might like this:
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Pumpkin Spice Hot Chocolate
Ingredients
- 1 cup dates soaked in water
- ⅓ cup warm water
- 2 tbsp unsweetened cocoa powder
- 3 cups non-dairy free milk I used oat milk
- ⅓ cup pumpkin puree fresh homemade or canned
- ½ tsp pumpkin pie spice
- ¼ tsp cinnamon
- pinch ground nut meg
- 1 tsp vanilla extract
For Serving (optional)
- chocolate ganache
- coconut whipping cream or regular
- pumpkin pie spice
Instructions
Dates and Chocolate Paste
- Soak dates in warm water for 15-30 minutes.
- Add pitted dates (begin with a tbsp from the same water you soaked them) to a high speed blender or food processor with the “S” blade attached. Add more water as needed to encourage blending. Be careful not to add too much as it can make the frosting too runny. Blend until a creamy texture is achieved, scraping down sides as needed.
Pumpkin Spice Hot Chocolate
- In a pot over medium-low heat, place non-dairy free milk. Bring to a simmer, then add date chocolate paste, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, nutmeg. Whisk until smooth.
- Serve in mugs and top with chocolate ganache, coconut whipped cream and pumpkin pie spice or with any other topping of your preference.
Notes
- I highly recommend to use fresh homemade pumpkin puree, because canned pumpkin lacks certain vitamins and minerals compared to fresh pumpkin. However, if you’re running out of time and don’t have another choice, you still can use canned pumpkin puree.
- Make it frothy by using a hand-held mixer to form a nice foam. You can also place the mixture into a blender to create the foam.
- The higher in fat your dairy free milk, the creamier it will be.
- For getting a creamy and thick texture on your date paste, you need to soak them for 15 – 30 minutes in warm water.