Pumpkin Hot Chocolate
This Pumpkin Hot Chocolate is a rich, spiced, and decadent treat that’ll make any day a little bit cozier. Made with milk, semisweet and white chocolate, a touch of maple syrup, pumpkin spice, and real pumpkin puree, this warm drink is autumn in a cup.
Ingredients
Pumpkin White Hot Chocolate
- 4 cups whole milk
- 15 oz canned pumpkin puree 1 can
- 4 oz semisweet chocolate bar chopped
- 4 oz white chocolate bar chopped
- ½ tsp fine sea salt
- 1 tsp pumpkin pie spice
- Dash of freshly grated nutmeg
- 2 tsp vanilla extract
- 2 tbsp maple syrup
Whipped Cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- In a large pot over medium-low heat, whisk the milk and pumpkin puree together and cook for 3 to 4 minutes so that the puree blends with the milk and the mixture warms through. Be careful not to let the milk boil or it’ll scald.4 cups whole milk, 15 oz canned pumpkin puree
- Add the chopped semisweet and white chocolate, spices, and salt and whisk until the chocolates have fully melted into the milk mixture.4 oz semisweet chocolate bar, 4 oz white chocolate bar, ½ tsp fine sea salt, 1 tsp pumpkin pie spice, Dash of freshly grated nutmeg
- Stir in the vanilla and maple syrup.2 tsp vanilla extract, 2 tbsp maple syrup
- Pour the hot chocolate through a fine mesh strainer to strain out any pumpkin puree and spices that haven’t mixed in. We recommend straining it twice for extra smoothness.
- Optional: if making whipped cream, add cold heavy whipping cream and powdered sugar to a bowl. Using an electric beater or stand mixer, beat the cream until it forms soft peaks.1 cup heavy cream, 2 tbsp powdered sugar
- Pour some pumpkin hot chocolate into mugs and top each with a dollop of whipped cream, if using.