This pumpkin spiced hot chocolate recipe combines creamy hot chocolate with your favorite fall flavors. Pumpkin spice and purée add pumpkin pie notes to this spiced hot chocolate while cocoa and maple syrup offer a rich and creamy hug in a mug. Warm your hands and soul with this delicious hot cocoa and spice up your fall!
Why you’ll love pumpkin spiced hot chocolate
- Perfect fall or autumn hot chocolate
- Staple ingredients only
- Easily adjust to your taste
- Pumpkin spice – Use your favorite pumpkin spice powder or make your own using this Christmas spice mix recipe.
- Pumpkin purée – You can use canned or homemade pumpkin purée. If using canned, make sure it’s unsweetened and pure pumpkin, not pumpkin pie filling.
- Cocoa – Dutch-processed cocoa or raw cacao creates a rich taste and color to this drinking chocolate.
- Milk – Full-fat milk works best but you can also opt for a lower fat alternative including dairy-free versions.
- Cream – Heavy cream creates a rich and creamy taste.
- Maple syrup – You can also use honey, agave syrup, stevia, or sugar to sweeten your autumn hot chocolate.
- Simmer, don’t boil: Heat the mixture gently over medium heat. Avoid boiling, as it can cause the milk to curdle and result in a less creamy texture.
- Whisk vigorously: Whisk the hot chocolate mixture continuously while adding ingredients. This ensures a smooth, lump-free texture.
- Adjust to taste: Feel free to adjust the amount of pumpkin spice powder and maple syrup according to your taste.
Vegan: Substitute dairy milk and cream with your favorite plant-based alternatives.
Spiked: Add a shot of your favorite liquor like spiced rum or bourbon for an adult version.
Extra Creamy: Increase the amount of cream for an even richer taste.
Pumpkin hot chocolate mix
Create an instant pumpkin spiced hot chocolate powder by substituting the maple sugar with 1 tbsp maple sugar and the milk with 1/3 of milk powder. Serve with whipped cream.
Hot cocoa can be stored in the refrigerator for up to 2-3 days. It’s best to keep it in an airtight container to maintain its freshness.
While hot chocolate is best enjoyed fresh, you can freeze leftovers in an airtight container for up to 3 months. Thaw it in the refrigerator and reheat gently on the stove, whisking continuously to maintain the smooth texture.
Yes, you can make a large batch of this pumpkin spiced hot chocolate and refrigerate it. Reheat on the stove or in the microwave, and then add your desired toppings before serving.
Pumpkin Spiced Hot Chocolate
- 1 cup milk
- 1/4 cup heavy cream
- 1 tbsp pumpkin purée unsweetened
- 1 tbsp cocoa
- 1 tsp pumpkin spice mix
- 2 tsp maple syrup
- In a saucepan, combine milk, heavy cream, and pumpkin purée over medium heat. Heat the mixture until it's hot but not boiling, stirring occasionally to prevent scorching.1 cup milk, 1/4 cup heavy cream, 1 tbsp pumpkin purée
- Gradually whisk in cocoa powder, pumpkin spice powder, and pumpkin purée. Continue to whisk until the mixture is smooth and well combined.1 tbsp cocoa, 1 tsp pumpkin spice mix
- Add the maple syrup, adjusting the sweetness to your preference. Stir well using a whisk or froth it up using a milk frother or blender to incorporate the syrup into the hot chocolate and create a rich creamy texture.2 tsp maple syrup
- Pour the pumpkin spiced hot chocolate into a large mug. Top with a dollop of whipped cream or garnish with a light dusting of pumpkin spice powder.