Ingredients
Scale
- 2 cups whole milk (or dairy-free alternative like oat milk)
- 3 tablespoons unsweetened pumpkin puree
- 2 tablespoons high-quality cocoa powder or 1/2 cup semi-sweet chocolate chips
- 2 tablespoons maple syrup or brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- Whipped cream for topping
- Ground cinnamon or extra pumpkin spice for dusting
Instructions
- Step 1: Combine the Base Ingredients – Place a medium saucepan over medium-low heat. Pour in the milk and whisk in the pumpkin puree until the mixture is smooth and the pumpkin is fully incorporated. Do not let the milk come to a boil; you want a gentle simmer to prevent scorching.
- Step 2: Add Chocolate and Sweeteners – Add the cocoa powder (or chocolate chips), maple syrup, pumpkin pie spice, and a pinch of salt to the pan. Whisk constantly as the chocolate melts. The salt is a secret ingredient that enhances the chocolate flavor and balances the sweetness of the pumpkin.
- Step 3: Infuse and Emulsify – Continue to cook the mixture for about 5 to 7 minutes, whisking frequently. Once the hot chocolate is steaming and slightly thickened, remove the pan from the heat. Stir in the vanilla extract at the very end to preserve its delicate aroma.
- Step 4: Garnish and Serve – Pour the hot chocolate into two large mugs. Top generously with a swirl of whipped cream. Sprinkle a dash of cinnamon or pumpkin pie spice over the cream for a beautiful finish. Serve immediately while hot.
- Cook Time: 15 minutes