How can I make Pumpkin Spice Hot Chocolate vegan?

You can make a vegan version of this Pumpkin Spice Hot Chocolate by substituting whole milk with a plant-based alternative such as almond, coconut, or oat milk. Additionally, use dairy-free semisweet chocolate to accommodate a vegan diet. The taste will still be delicious, and the pumpkin and spice flavors will shine through.

What can I use instead of pumpkin puree?

If you don't have pumpkin puree on hand, sweet potato puree or butternut squash puree can make great substitutes. Both options bring a similar texture and sweetness, maintaining the delightful flavor profile of your hot chocolate. Just ensure to use pure puree without added ingredients.

Is Pumpkin Spice Hot Chocolate gluten-free?

Yes, this Pumpkin Spice Hot Chocolate recipe is naturally gluten-free, making it a great option for those with gluten sensitivities. Ensure that all your ingredients, like cocoa powder and semisweet chocolate, are certified gluten-free to avoid any cross-contamination.

How do I store leftover Pumpkin Spice Hot Chocolate?

If you have any leftover hot chocolate, you can store it in an airtight container in the refrigerator for up to three days. To reheat, simply warm it gently on the stove over low heat, stirring occasionally. If it thickens, you can add a splash of milk to return it to the desired consistency.

Can I make Pumpkin Spice Hot Chocolate in bulk?

Absolutely! You can double or triple the recipe to serve at social gatherings or cozy family nights. Just increase the amounts of each ingredient proportionately, and follow the same cooking instructions to ensure the best flavor and texture.

Pumpkin Spice Hot Chocolate: Irresistibly Cozy Delight

Ingredients

Scale

1/3 cup Granulated Sugar
3 tablespoons Pumpkin Puree
2 tablespoons Unsweetened Cocoa Powder
1 teaspoon Pumpkin Pie Spice
3 1/2 cups Whole Milk (divided)
1 teaspoon Pure Vanilla Extract
3 ounces Semi-sweet Chocolate (about 1/2 cup)
1/8 teaspoon Sea Salt
Homemade Whipped Cream (for serving)

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Instructions

In a medium saucepan over medium-low heat, whisk together the granulated sugar, pumpkin puree, cocoa powder, pumpkin pie spice, and 1/2 cup of milk until well-combined and heated through, about 2-3 minutes.
Gradually add the remaining 3 cups of milk while continuously whisking. Heat the mixture over medium heat until it just begins to bubble, being careful not to let it boil.
Turn off the heat and add in the chunks of semisweet chocolate and vanilla extract, whisking until melted and smooth.
Pour into small mugs and top generously with homemade whipped cream.

Notes

For extra pumpkin spice flavor, sprinkle more spice on top of the whipped cream!

Author: Eleanor Quin
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Fall Desserts
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 7g
Cholesterol: 30mg