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Pumpkin Spice Hot Chocolate Recipe
Ash Tyrrell

Pumpkin Spice Hot Chocolate Recipe

I started making this pumpkin spice hot chocolate the year I decided I was done paying six dollars for a seasonal cup at the coffee shop. Once I realized how simple it was with real pumpkin and good chocolate, I never looked back. I keep a saucepan and a whisk on standby the second the weather turns cool, because this comes together faster than I can decide which mug to use.
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Total Time 10 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups whole milk — whole or 2% gives the creamiest base skim tends to taste watery
  • 2 tablespoons pumpkin puree — grab plain canned pumpkin not pumpkin pie filling, which is already sweetened
  • 1 tablespoon light brown sugar — adds a subtle toffee note that pairs beautifully with the chocolate
  • ½ teaspoon vanilla extract — rounds out the spices and keeps the drink from tasting flat
  • ¼ teaspoon ground cinnamon — the backbone of that classic pumpkin spice flavor
  • ⅛ teaspoon ground nutmeg — adds warmth without overpowering the other spices
  • ⅛ teaspoon ground ginger — brings a little brightness that balances the richness
  • 1 pinch ground cloves — just a touch goes a long way here so don't overdo it
  • 1 pinch kosher salt — helps the chocolate flavor taste deeper and less flat
  • 3 ounces semisweet chocolate finely chopped (or ½ cup chips) — use a good quality bar if you can, it melts smoother than most chips

Method
 

  1. Add your milk, pumpkin puree, brown sugar, vanilla, and all the spices into a small saucepan. Whisk everything together until it looks smooth and fully combined, with no lumps of pumpkin left floating around.
  2. Place the saucepan over medium-low heat and let it warm slowly, whisking occasionally so nothing scorches on the bottom. You'll know it's ready for the next step once small bubbles start forming around the edges of the pan.
  3. Lower the heat to low and add your chopped chocolate directly into the warm milk mixture. Stir continuously until the chocolate has fully melted, turned glossy, and thickened slightly, which usually takes about one to two minutes.
  4. Once the mixture is smooth and hot, pour it carefully into your favorite mug. Top it with a spoonful of lightly sweetened whipped cream and a dusting of cinnamon for that finished, coffee-shop look.
  5. This drink is best enjoyed right away while it's still steaming hot and the whipped cream is just starting to melt into the surface. Grab a spoon if you like scooping up that first bit of cream before you sip.

Notes

  • I always use a bar of real chocolate instead of chips, since it melts glossier and gives a richer finish.
  • I whisk constantly once the chocolate goes in, because it can scorch fast if I walk away even for a second.
  • I taste the base before adding the chocolate, and adjust the brown sugar depending on how sweet I want it that day.
  • I keep my heat on low the entire time the chocolate is melting, since high heat makes it grainy instead of silky.
  • I make a double batch on weekends and just reheat gently on the stove whenever I want a mug.