Pumpkin Spice Hot Chocolate

Pumpkin Spice Hot Chocolate is a rich, cozy beverage that combines the comforting flavors of hot cocoa with the warmth of pumpkin pie spices. Made with real pumpkin purée and your choice of milk and chocolate, it’s the perfect fall or winter treat.

Why You’ll Love This Recipe

This drink brings together the best of two seasonal favorites—hot chocolate and pumpkin spice—in one smooth, indulgent cup. It’s easy to make, customizable to dietary preferences, and far more flavorful than anything from a mix or a drive-thru. Enjoy it as a festive afternoon pick-me-up or as a sweet way to wind down on a chilly evening.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Milk (dairy or plant-based like almond, oat, or coconut)
• Pumpkin purée (not pumpkin pie filling)
• Unsweetened cocoa powder or chopped chocolate (dark or milk)
• Pumpkin pie spice (or cinnamon, nutmeg, ginger, and cloves)
• Sweetener (maple syrup, honey, or brown sugar)
• Vanilla extract
• Pinch of salt
• Optional toppings: whipped cream, mini marshmallows, cinnamon stick, caramel drizzle

Directions

1. In a small saucepan over medium heat, whisk together the pumpkin purée, cocoa powder (if using), sweetener, pumpkin pie spice, vanilla, and a pinch of salt until smooth.
2. Slowly pour in the milk while whisking continuously. Heat until hot but not boiling.
3. Add chopped chocolate if using and stir until completely melted and smooth.
4. Taste and adjust sweetness or spice to your preference.
5. Pour into mugs and top with whipped cream, a sprinkle of spice, or your favorite toppings. Serve warm.

Servings and timing

• Serves: 2–4
• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes

Variations

• White chocolate version: Skip the cocoa powder and use white chocolate instead.
• Spicy version: Add a pinch of cayenne or extra ginger for a subtle kick.
• Vegan: Use plant-based milk and dairy-free chocolate.
• Extra rich: Add a splash of heavy cream or full-fat coconut milk.
• Adult version: Stir in a splash of bourbon, Kahlúa, or spiced rum.

Storage/reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop or in the microwave, whisking occasionally.
• Freezing not recommended as the texture may change.

FAQs

1. Can I make this in the microwave?

Yes—combine all ingredients in a microwave-safe bowl and heat in 30-second intervals, stirring well in between.

2. Is pumpkin purée necessary?

Yes—it adds body, flavor, and a subtle sweetness that makes this drink unique.

3. Can I make a big batch for a crowd?

Absolutely—just scale up the ingredients and keep it warm in a slow cooker or insulated jug.

4. What’s the best chocolate to use?

Dark chocolate adds richness, while milk chocolate keeps it sweet and smooth. Use high-quality for best results.

5. Can I make it sugar-free?

Yes—use a keto-friendly sweetener like erythritol or monk fruit.

6. What’s a good dairy-free topping?

Use whipped coconut cream or vegan marshmallows.

7. Can I skip the cocoa powder?

Yes—if using white chocolate or simply prefer a lighter drink, cocoa is optional.

8. Does this taste like pumpkin pie?

It has similar warm spices and a creamy feel, but with the indulgence of hot chocolate.

9. How can I thicken it more?

Use full-fat milk or add a tablespoon of cream cheese for a cheesecake-like twist.

10. What can I serve with it?

Perfect with cookies, biscotti, scones, or pumpkin muffins.

Conclusion

Pumpkin Spice Hot Chocolate is the ultimate cold-weather drink—creamy, indulgent, and filled with cozy spice. Whether you’re hosting a holiday gathering or just want to curl up with something warm, this festive hot chocolate will hit the spot every time. Make it your own with toppings and variations, and enjoy the taste of the season in every sip.

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