Ingredients
Scale
- 2 cups whole milk (or your preferred dairy-free alternative)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar (adjust to taste)
- 2 tablespoons real pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
- Whipped cream and extra cinnamon for garnish
Instructions
- Place a small saucepan over medium heat. Pour in the milk and whisk in the cocoa powder, sugar, and pumpkin puree. Use a balloon whisk to break up any cocoa clumps and ensure the pumpkin is fully incorporated into the liquid. Adding a tiny pinch of salt at this stage helps balance the sweetness and intensifies the chocolate flavor.
- Whisk in the pumpkin pie spice and vanilla extract. Continue to heat the mixture for about 3 to 4 minutes. Stir frequently to prevent the milk from scorching on the bottom of the pan. Watch for small bubbles forming around the edges, but do not let the mixture reach a rolling boil. Heating it gently preserves the creamy texture and prevents the chocolate from becoming bitter.
- Once the hot chocolate is steaming and fragrant, remove it from the heat. For a truly authentic Starbucks experience, use a handheld milk frother for 30 seconds to create a light foam on top. Pour the mixture into two large mugs. Top generously with whipped cream and a dusting of pumpkin pie spice or a drizzle of chocolate sauce. Serve immediately while it is hot and frothy.
- Cook Time: 10 minutes