Pumpkin Hot Chocolate

It’s time to pull out the scarves and sweaters and grab a mug full of your new favorite hot drink. This Pumpkin Hot Chocolate is a rich, spiced, and decadent treat that’ll make any day a little bit cozier. Made with milk, semisweet and white chocolate, a touch of maple syrup, pumpkin spice, and real pumpkin puree, this warm drink is autumn in a cup.

Author: Cooking with Conks

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 Servings

Calories: 725 kcal per serving

Ingredients

4 cups - whole milk
15 ounces - canned pumpkin puree
4 ounces - semisweet chocolate bar
4 ounces - white chocolate bar
½ tsp - fine sea salt
1 tsp - pumpkin pie spice
dash - nutmeg
2 teaspoons - vanilla extract
2 tablespoons - maple syrup
1 cup - heavy cream
2 tablespoons - powdered sugar

Instructions

In a large pot over medium-low heat, whisk the milk and pumpkin puree together and cook for 3 to 4 minutes so that the puree blends with the milk and the mixture warms through. Be careful not to let the milk boil or it’ll scald.
Add the chopped semisweet and white chocolate, spices, and salt and whisk until the chocolates have fully melted into the milk mixture.
Stir in the vanilla and maple syrup.
Pour the hot chocolate through a fine mesh strainer to strain out any pumpkin puree and spices that haven’t mixed in. We recommend straining it twice for extra smoothness.
Optional: if making whipped cream, add cold heavy whipping cream and powdered sugar to a bowl. Using an electric beater or stand mixer, beat the cream until it forms soft peaks.
Pour some pumpkin hot chocolate into mugs and top each with a dollop of whipped cream, if using.

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