Pumpkin Hot Cocoa is the ultimate fall treat! You can’t go to bed without sipping on a piping hot mug of this deliciousness. Whipped up in the blender, pumpkin hot cocoa is creamy and delicious, dairy free and made with only natural ingredients. You can even try it for breakfast with a shot of espresso!
Ok I have a question for you: when October is over, is pumpkin spice over?
For me, I’m ready for peppermint (though I drink that all summer long…). But that could just be because I am flooded with PS at the moment. But I don’t necessarily want the spice to be over and passé yet! I mean, isn’t Thanksgiving all about that PIE?! Pumpkin pie?! So it can’t actually be over…right?
I think I’m just asking you if it’s ok for us to make a million cups of Pumpkin Hot Cocoa this fall and enjoy them while sitting on the front stoop and staring at beautiful leaves.
Sounds lovely to me.
Also sounds like a riot of a fantasy since it’s currently 86 degrees where I live, but a gal can dream!
And dream I must.
I’ve been wanting to share this recipe with you forever! I’ve made a version of it at home for years and have so much fun switching up the spices and sweetness in it. Sometimes I want something super rich and I add more cocoa, and sometimes I want something more heavily spiced and I up the cinnamon and add some ginger. But this basic version is an easy one to come back to over and over.
I think the key here is to whip it up in the blender. I promise it isn’t “complicated.” Really, you’re just throwing everything into your blender instead of whisking it in a pan. This gets out all of the clumps in an instant and makes sure you don’t have any unevenness in your spice distribution. I’m finding that the more I use my blender (like, several times a day) the more things I find it useful for…and the more I truly believe I couldn’t have a kitchen without one.
This treat makes 2 servings, but I won’t tattle if you drink the whole thing yourself. All of my mugs are giant anyways, so small servings just look sad and lonely, I get it. But you can also easily double the recipe if you have friends over or grabby little hands trying to get your mug.
Also, there’s only 2 Tablespoons of maple syrup in the whole thing. This is because pumpkin is naturally sweet. I’d definitely start there and adjust after it’s all whipped up. If you want to use a date or two instead of the maple, that’s cool too.
Anyways, let’s whip these up. And toast to maybe catching a breeze this fall. And to a safe Halloween with your loved ones. Cheers.
- ¼ cup pumpkin
- ¼ cup coconut milk (can, unsweetened, full fat)
- ¼ cup cocoa powder
- 2 Tbs. maple syrup
- 1 ¾ cups boiling water
- ½ tsp. vanilla extract
- ¼ tsp. cinnamon
- ¼ tsp. allspice
- pinch of cardamom
- In the basin of your blender, combine all of the ingredients (I find it easiest if you have a blender that has measurements on it to pour the water in first, straight from the kettle; otherwise pour it into a large pyrex measuring cup then into the blender). Blend for 30 seconds, or until smooth and foamy on top. Carefully taste it and add more maple if you want it sweeter.
- Pour into two cups or one giant mug (don’t worry, I won’t make you share). Add a sprinkle of more spices on top. Enjoy!
- If you like really THICK hot cocoa, reduce the water to 1 ¼ cup and up the coconut milk to ½ cup.
Need some homemade Halloween treats inspiration? Here are a few of my favorites:
No Bake Chocolate Peanut Butter Bars
Dark Chocolate Crunchy Nut Butter Cups
Trashed Up Halloween Bark
Eyeball Treats and Spiders Legs Fudge