So, About This Pumpkin Spice Hot Chocolate…
First thing’s first—if you told me ten years ago I’d be making pumpkin spice hot chocolate from scratch instead of just grabbing a packet from the shop, I’d have laughed and told you to jog on. But you know what? Things change. One particularly foggy autumn, my friend Sara brought a flask to our pumpkin carving night (yes, we go all out) and let me tell you, that drink was absolute magic. Ever since, every time the leaves start crunching on the pavement, I get the itch to stir up my own batch. Sometimes I even sneak it into a travel mug for the dog walk, though I swear the dog looks jealous.
Why I Keep Coming Back To This (and You Might, Too)
I make this when I want my kitchen to smell like a Yankee Candle shop but in a good way. My family goes a bit bonkers for it, especially when there’s a chill in the air and we’re all hiding under blankets. Actually, last year, I tried to skip the whipped cream (long story, out of cream, late at night), and there was an actual mutiny. One of the reasons I love this is that it’s fast—unless I get distracted and overheat the milk, which, trust me, scraping burnt milk off the bottom of a pan is no one’s idea of a fun evening.
What Goes In (and What I Swap When I Can’t Be Bothered)
- 2 cups whole milk (semi-skimmed works in a pinch, or Oatly if you’ve run out of cow’s milk—I’ve tried it and it’s surprisingly creamy!)
- 1/3 cup good quality dark chocolate, chopped (or honestly, chocolate chips if you’re feeling lazy; my gran insists on Lindt but who has the budget for that every time?)
- 2 tablespoons canned pumpkin puree (not pie filling; learned this the hard way, tasted weirdly sweet and spiced already)
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon pumpkin pie spice, plus a pinch for topping (sometimes I just toss in a bit of cinnamon, nutmeg, and allspice instead—go with what you’ve got)
- 2 tablespoons sugar, or to taste (brown sugar gives it a deeper flavor, but granulated’s fine)
- Pinch of salt (totally optional, but I think it wakes up the flavors)
- Whipped cream for serving (homemade if I’m feeling fancy, tinned if not)
- Mini marshmallows or a drizzle of caramel, if it’s one of those days
How I Actually Make It (Not Always the Same Every Time, Oops)
- Pour your milk into a saucepan—something heavy-bottomed if you have it, but honestly, I’ve used a battered old pot and survived. Heat gently over medium-low. Don’t let it boil, or you’ll get that weird skin on top (ugh).
- While it’s warming, whisk in the pumpkin puree, cocoa powder, sugar, pumpkin spice, and salt. This is where I usually sneak a taste, just to see if it’s sweet enough. Sometimes I add a splash more milk if it’s looking too thick.
- Once it’s hot (but not boiling!), toss in your chopped chocolate. Stir it in until it’s all smooth and glossy. Don’t worry if it looks a bit strange while the chocolate’s melting; it always comes together with a bit of patience.
- Pour into mugs. I usually try to do this without spilling everywhere but, well, no promises.
- Top with whipped cream, a sprinkle of pumpkin spice, and maybe a few mini marshmallows. Or, if you’re in my house, a whole mountain of each. Serve immediately, possibly with a biscuit or three.
Bits I’ve Learned (Mostly the Hard Way)
- Don’t try to microwave this from cold—it gets a bit grainy. Learned that after a late-night craving went sideways.
- If you accidentally use sweetened pumpkin pie filling instead of puree, just use less sugar. Or actually, I find it works better if you just start over, but I hate waste.
- Chocolate chips melt faster than chopped chocolate, but don’t taste as rich. Pick your battles.
Variations! (Some Winners, Some Not So Much)
- Once I swapped half the milk for strong coffee—boom, pumpkin spice mocha. Highly recommend for mornings.
- Tried it with white chocolate once. Thought it’d be great; actually, a bit too sweet for me, but maybe you’ll love it.
- Added a splash of vanilla extract once, and I think it ties things together, but totally optional.
If You Don’t Have the Right Gear…
I always say a little saucepan is essential, then remember my mate Sarah once used her microwave and a big Pyrex jug. You do you. If you don’t have a whisk, a fork does the trick, though your wrist might be a bit sore after.
Keeping Leftovers (Ha! Like That Happens)
Technically, you can keep this in the fridge for a day or two and reheat gently on the stove. But honestly, in my house, it never lasts more than a day. My partner’s got a sixth sense for leftover hot chocolate.
The Way We Serve It (And Why I’ll Never Change)
So, we’ve got this thing—every time I make a batch, we haul out the old board game set and drink it while playing Cluedo. If there’s no whipped cream, someone’s definitely going to complain. Sometimes I add a cinnamon stick for stirring, just because it looks fancy.
Lessons Learned (Trust Me…)
- I once tried rushing the chocolate melting step and regretted it because it left weird little bits at the bottom. Patience pays off.
- If you add the whipped cream too soon, it slides right off. Wait a second for the surface to cool a smidge—I learned the sticky way.
FAQ (Because I Get These All The Time!)
Can I make it dairy free? Oh, for sure! Oat milk is my go-to—almond’s a bit thin, though someone online recommended cashew milk, which I haven’t tried yet. If you do, let me know how it goes!
Do I have to use pumpkin puree? Well, it’s called pumpkin spice hot chocolate for a reason, but in a pinch, you can skip it and just go heavy on the spices. It won’t be quite the same, but hey—sometimes you just want a mug of something warm and sweet.
What exactly is pumpkin pie spice? It’s usually just cinnamon, nutmeg, ginger, and allspice thrown together. I just eyeball it, to be honest. You can buy it here or mix your own.
Can I double this recipe? Yep! The more, the merrier. Just use a bigger pan—you’ll thank yourself later. If you need a big batch for a group, try this large batch pumpkin hot chocolate recipe from Bon Appetit (they do good stuff, honestly).
Does it taste better the next day? I tend to think the flavors mellow nicely, but honestly, we rarely have any left over to prove it.
Oh—and before I forget, one time I tried to convince my cat this was a treat (it’s not, don’t share with pets) and let’s just say, curiosity did not pay off for either of us. Anyway, hope you enjoy this as much as we do. Let me know if you come up with any wild variations (but maybe avoid chilli flakes… learned that the hard way).
Ingredients
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup pumpkin puree
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Whipped cream, for topping (optional)
Instructions
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1In a medium saucepan, whisk together milk, heavy cream, pumpkin puree, cocoa powder, sugar, pumpkin pie spice, and salt.
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2Place the saucepan over medium heat and cook, whisking frequently, until the mixture is hot and smooth, about 8-10 minutes. Do not let it boil.
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3Remove from heat and stir in the vanilla extract.
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4Pour the hot chocolate into mugs and top with whipped cream and a sprinkle of pumpkin pie spice, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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