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Pumpkin Spice Hot Cocoa Recipe
Ash Tyrrell

Pumpkin Spice Hot Cocoa Recipe

I still remember the first chilly morning last October when I decided to turn my basic hot cocoa into something special by stirring in a spoonful of pumpkin pie spice. One sip in, and I knew I had found my new favorite fall drink.
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Total Time 15 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cups powdered milk – gives the mix its creamy base without needing fresh milk on hand
  • 1 cup confectioners' sugar – sweetens the cocoa and dissolves smoothly with no grainy texture
  • ½ cup unsweetened cocoa powder – the classic chocolate flavor that anchors the whole drink
  • 2 teaspoons pumpkin pie spice – the star ingredient that gives every sip that cozy fall flavor
  • 1 teaspoon cornstarch – helps thicken the cocoa just slightly for a velvety mouthfeel
  • ½ teaspoon kosher salt – balances the sweetness and rounds out the chocolate flavor
  • 4 cups hot water or milk for serving – use milk if you want an extra-creamy, latte-style cup
  • Mini marshmallows and whipped cream optional, for topping – adds that classic finishing touch

Method
 

  1. I always start by measuring out my powdered milk, confectioners' sugar, cocoa powder, pumpkin pie spice, cornstarch, and salt into a large bowl. Getting the measurements right here really does make a difference in the final texture. I like using a kitchen scale for extra accuracy, though measuring cups work just fine too.
  2. Once everything is in the bowl, I whisk it all together until it looks completely uniform in color. This step matters more than people think, since clumps of cocoa powder or spice can leave your drink tasting uneven. I usually whisk for a good minute or two to be safe.
  3. After whisking, I transfer my hot cocoa mix into an airtight container or a cute mason jar. Stored in a cool, dry pantry, it stays fresh for up to a year, which makes it perfect for gifting or stocking up before the holidays hit.
  4. When I'm ready for a cup, I heat about a cup of milk or water on the stove or in the microwave until it's steaming but not boiling. Using milk instead of water gives the drink a noticeably richer, creamier texture that I personally prefer.
  5. I scoop about ¼ cup of my dry mix into a mug, then pour the hot liquid right over it. Stirring continuously helps the powder dissolve completely, leaving you with a smooth, lump-free cup of cocoa in under a minute.
  6. Finally, I finish my mug with a handful of mini marshmallows or a swirl of whipped cream. A light dusting of extra pumpkin pie spice on top makes it look just as good as it tastes.

Notes

  • I always sift my cocoa powder before mixing since it tends to clump and sifting keeps the final drink silky smooth.
  • I've found that using milk instead of water gives a much richer flavor if you're craving something closer to pumpkin spice white hot chocolate.
  • I like to double or triple the dry mix recipe right away since it stores so well and I always end up wanting more.
  • I never skip the salt, even though it seems small, because it really does make the chocolate flavor pop.
  • I taste-test my pumpkin pie spice blend before adding it to the mix, since older spice jars can lose their punch over time.