Pumpkin Hot Cocoa is the ultimate fall treat! You can’t go to bed without sipping on a piping hot mug of this deliciousness. Whipped up in the blender, pumpkin hot cocoa is creamy and delicious, dairy free and made with only natural ingredients. You can even try it for breakfast with a shot of espresso!
Ok I have a question for you: when October is over, is pumpkin spice over?
For me, I’m ready for peppermint (though I drink that all summer long…). But that could just be because I am flooded with PS at the moment. But I don’t necessarily want the spice to be over and passé yet! I mean, isn’t Thanksgiving all about that PIE?! Pumpkin pie?! So it can’t actually be over…right?
I think I’m just asking you if it’s ok for us to make a million cups of Pumpkin Hot Cocoa this fall and enjoy them while sitting on the front stoop and staring at beautiful leaves.
Sounds lovely to me.
Also sounds like a riot of a fantasy since it’s currently 86 degrees where I live, but a gal can dream!
And dream I must.
I’ve been wanting to share this recipe with you forever! I’ve made a version of it at home for years and have so much fun switching up the spices and sweetness in it. Sometimes I want something super rich and I add more cocoa, and sometimes I want something more heavily spiced and I up the cinnamon and add some ginger. But this basic version is an easy one to come back to over and over.
I think the key here is to whip it up in the blender. I promise it isn’t “complicated.” Really, you’re just throwing everything into your blender instead of whisking it in a pan. This gets out all of the clumps in an instant and makes sure you don’t have any unevenness in your spice distribution. I’m finding that the more I use my blender (like, several times a day) the more things I find it useful for…and the more I truly believe I couldn’t have a kitchen without one.
This treat makes 2 servings, but I won’t tattle if you drink the whole thing yourself. All of my mugs are giant anyways, so small servings just look sad and lonely, I get it. But you can also easily double the recipe if you have friends over or grabby little hands trying to get your mug.
Also, there’s only 2 Tablespoons of maple syrup in the whole thing. This is because pumpkin is naturally sweet. I’d definitely start there and adjust after it’s all whipped up. If you want to use a date or two instead of the maple, that’s cool too.
Anyways, let’s whip these up. And toast to maybe catching a breeze this fall. And to a safe Halloween with your loved ones. Cheers.
- ¼ cup pumpkin
- ¼ cup coconut milk (can, unsweetened, full fat)
- ¼ cup cocoa powder
- 2 Tbs. maple syrup
- 1 ¾ cups boiling water
- ½ tsp. vanilla extract
- ¼ tsp. cinnamon
- ¼ tsp. allspice
- pinch of cardamom
- In the basin of your blender, combine all of the ingredients (I find it easiest if you have a blender that has measurements on it to pour the water in first, straight from the kettle; otherwise pour it into a large pyrex measuring cup then into the blender). Blend for 30 seconds, or until smooth and foamy on top. Carefully taste it and add more maple if you want it sweeter.
- Pour into two cups or one giant mug (don’t worry, I won’t make you share). Add a sprinkle of more spices on top. Enjoy!
- If you like really THICK hot cocoa, reduce the water to 1 ¼ cup and up the coconut milk to ½ cup.
Need some homemade Halloween treats inspiration? Here are a few of my favorites:
No Bake Chocolate Peanut Butter Bars
Dark Chocolate Crunchy Nut Butter Cups
Coconut Truffles
Trashed Up Halloween Bark
Eyeball Treats and Spiders Legs Fudge
Ellen @ My Uncommon Everyday says
This sounds amazing! I adore the chocolate-pumpkin combo.
Melissa says
Me too. So much. Thanks Ellen!
Chrystal @ Gluten-Free Palate says
I love the idea of pumpkin hot cocoa! Sounds yummy.
Melissa says
Thank you!
Michelle @My Gluten-free Kitchen says
What a fun fall drink! Looks so warm and cozy! Love that mug too!
Melissa says
Thank you Michelle! It’s from World Market 😉
Emily @ Recipes to Nourish says
This sounds delicious! I am a huge hot chocolate fan, love this variation for the fall and holiday season.
Emily @ Recipes to Nourish recently posted…Seasonal Pumpkin Cheesecake Ice Cream
Melissa says
Thank you Emily!
Megan says
Kicking myself for having lived 30 years not experiencing two of the best flavors together: chocolate & pumpkin together in the marriage of hot cocoa!
Melissa says
No way! Let’s change that right NOW!
Shalva says
What an awesome vegan cocoa recipe! Def going to throw this all in the Vitamix tonight.
We have the same mugs, so cute… so not functional. They get crazy hot, no?
Melissa says
Truth right there! They’re beautiful…but ouch!
Jennifer @NourishedSimply says
For those of us freezing this would warm up my cold toes! We hit 80 on Saturday, but now we can’t reach 60:(
Melissa says
Oh no, Jennifer! That sounds like winter is coming too quickly!
Maris says
Sounds like a pumpkin brownie in a glass. Yummm
Melissa says
It’s SO good!
Mila says
I feel like this would be SO good in mug cake form, with the hot cocoa has a compliment!
Melissa says
You’re killin me smalls! That sounds SO good!