Pumpkin Spice Hot Cocoa is a delicious and easy fall drink recipe. Rich cocoa combined with smooth pumpkin flavor makes this a family friendly warm beverage recipe.
I first shared this Pumpkin Spice Latte Cocoa recipe over four years ago. I can’t believe the time that has flown by since then, so I thought it was worth sharing this delicious recipe again.
Are you Team PSL or not? That is Team Pumpkin Spice Latte in case you’re wondering. I’m a lover of all things pumpkin as evidenced by my Pumpkinpalooza board on Pinterest.
If you’re not caught up in the pumpkin flavored frenzy of this season then just move along. But, if you’re like me and love pumpkin flavored foods, then keep reading.
When I first developed this recipe, I was craving a pumpkin spice latte but wasn’t really in the mood for the coffee part. I knew I wanted a warm beverage that put me in the fall mood. So, I thought to myself, I’ve seen pumpkin bread and muffins with chocolate chips, why not give pumpkin hot cocoa a try? I’m so glad I did because the flavor blend was just what I was looking for! And so super easy to make, too.
A few simple ingredients is all it takes to make this Pumpkin Spice Hot Cocoa.
I experimented a bit and came up with this recipe. I wanted to keep the ingredients all natural so I even use real pumpkin (canned, but you can use fresh, cooked pumpkin if you like). I also created my own hot cocoa mix but you could always use the packaged kind if you like. You can find pumpkin spice blend in the spice aisle of your grocery store. What I came up with was perfect and had just the pumpkin to chocolate ratio I was looking for.
The recipe here makes enough to share but if you’re the only one who will be enjoying it, save your leftovers in the refrigerator to warm up the next day. You can keep the mixture in the refrigerator for up to five days (if it lasts that long). Just be sure to shake or stir it to blend the ingredients again because as it cools, the ingredients tend to separate a bit. I found that putting the mixture in a sealed mason jar worked great because I could just shake away and see when everything is blended again.
This recipe only uses a partial can of pumpkin puree so what to do with the leftovers you ask? I like to freeze it by 1/4 cup amounts in silicone muffin cups. When they are frozen, I can pop them out and store in a zip top bag. Then when I’m ready to use, all I need to do is thaw just the amount I need and I’m good to go. A quarter cup is a nice amount as it’s not too much if you don’t need a lot but you can also pull out more than one if you need more.
Capture the taste of fall with pumpkin and chocolate in this simple and delicious Pumpkin Spice Hot Cocoa recipe.
I hope you’ll give this recipe for Pumpkin Spice Hot Cocoa a try!
Pumpkin Hot Cocoa
- 2 1/2 cups milk
- 1/2 cup canned pumpkin
- 1/3 cup cocoa mix or make your own--see recipe below
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp vanilla
- Dash of salt
- Whipped cream optional
- Homemade Hot Cocoa Mix
- 3/4 cup sugar
- 1/2 cup baking cocoa
- 1/2 tsp. salt
For Pumpkin Cocoa
- In a medium saucepan or microwave safe bowl, warm milk until heated through to desired temperature (about 2-3 minutes in microwave, 5 minutes on low in saucepan). With a whisk, blend remaining ingredients until combined.
For Homemade Hot Cocoa Mix
- Blend all ingredients together. Store in an airtight container. To use, blend two heaping tablespoons with one cup warm milk.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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