Spiced Hot Chocolate Recipe – Cinnamon & Pumpkin Pie Delight

Last Updated on 2 months by Neha Deshmukh

Spiced Hot Chocolate Recipe – Cinnamon & Pumpkin Pie Delight

Hello friends! There’s just something about a warm mug of hot chocolate that feels like a hug from the inside, isn’t there? Especially as the evenings get a little cooler. I’ve been experimenting with warming spices lately, and this Spiced Hot Chocolate – with a hint of cinnamon and pumpkin pie spice – has quickly become my go-to comfort drink. It’s cozy, flavorful, and surprisingly easy to make. Let me share it with you!

Why You’ll Love This Recipe

This isn’t your average hot chocolate. The cinnamon and pumpkin pie spice add a beautiful warmth and depth of flavor that takes it to another level. It’s perfect for a chilly evening, a festive gathering, or just when you need a little pick-me-up. Plus, it comes together in under 10 minutes! Honestly, it’s the kind of recipe that makes you feel instantly happier.

Ingredients

Here’s what you’ll need to create this delightful spiced hot chocolate:

• 1 cup (240ml) whole milk
• 2 tablespoons (10g) unsweetened cocoa powder
• 1.5 tablespoons (18g) sugar
• 0.25 teaspoon (1.25ml) vanilla extract
• 0.25 teaspoon (1.25ml) cinnamon powder
• 0.5 teaspoon (2.5ml) pumpkin pie spice
• Mini marshmallows (optional, to taste)

Ingredient Notes

A few little tips to make sure your hot chocolate turns out just right!

• Milk: Whole milk creates the richest, creamiest hot chocolate. But feel free to use whatever milk you prefer – I’ll share a vegan option later!
• Cocoa Powder: I recommend unsweetened cocoa powder so you can control the sweetness.
• Pumpkin Pie Spice: This is where the magic happens! Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, and cloves. It’s a really popular flavor in Indian-inspired desserts, especially around festive times. My grandmother used to add similar spice blends to her chai and kheer – it just adds such a lovely warmth. You can find it in most supermarkets, or easily make your own!
• Sugar: Adjust the sugar to your liking. I find 1.5 tablespoons is perfect for me, but you can always add a little more or less.

Step-By-Step Instructions

Let’s get brewing! It’s super simple, I promise.

1. In a saucepan, gently warm the milk over medium heat. You want it hot, but definitely not boiling. Keep a close eye on it!
2. Now, whisk in the cocoa powder, sugar, and vanilla extract. Whisk, whisk, whisk until everything is smooth and completely dissolved. No one wants grainy hot chocolate!
3. Add the cinnamon and pumpkin pie spice. Give it another good stir to combine all those lovely flavors. The aroma at this point is just heavenly.
4. Pour the spiced chocolatey goodness into your favorite mug.
5. If you’re feeling fancy (and who isn’t?), top with a generous helping of mini marshmallows.

Serve immediately and enjoy!

Expert Tips

• For an extra rich hot chocolate, add a tablespoon of heavy cream along with the milk.
• Don’t overheat the milk! Scalded milk can ruin the flavor.
• Whisking is key to a smooth, lump-free hot chocolate.

Variations

Want to customize your spiced hot chocolate? Here are a few ideas:

• Spice Level:
  • Mild: Stick with the recipe as is.
  • Medium: Add a pinch of ground ginger or nutmeg.
  • Hot: Add a tiny dash of cayenne pepper – just a tiny dash!
• Festival Adaptations: This is amazing around Diwali or the Winter Solstice. It’s the perfect warming drink for celebrations. My family loves to serve it with traditional Indian sweets.
• Vegan Option: Simply substitute the whole milk with your favorite plant-based milk – almond, oat, or soy milk all work beautifully.

Serving Suggestions

This spiced hot chocolate is wonderful on its own, but here are a few ideas to make it extra special:

• Serve with a side of homemade cookies or biscotti.
• Pair it with a cozy blanket and a good book.
• Enjoy it with friends and family during a game night.

Storage Instructions

Hot chocolate is best enjoyed immediately! However, if you have any leftovers (which is unlikely!), you can store it in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave, stirring occasionally. It might separate slightly, so give it a good whisk before serving.

FAQs

Let’s answer some common questions!

• Is this hot chocolate suitable for children? Absolutely! Just be mindful of the temperature and ensure it’s not too hot for little ones. You can also reduce the amount of sugar if you prefer.
• Can I make this hot chocolate ahead of time? While it’s best fresh, you can prepare the spiced cocoa mixture (without the milk) ahead of time and store it in an airtight container. Then, simply whisk it with hot milk when you’re ready to enjoy.
• What is pumpkin pie spice and where can I find it? It’s a blend of warming spices – cinnamon, ginger, nutmeg, and cloves. You can find it in the baking aisle of most supermarkets.
• Can I use dark chocolate instead of cocoa powder? You can! Use about 2 ounces (57g) of good-quality dark chocolate, chopped, and melt it into the warm milk. You might need to adjust the sugar depending on the sweetness of the chocolate.
• How can I adjust the sweetness of this hot chocolate? Feel free to add more or less sugar to suit your taste. You can also use alternative sweeteners like honey or maple syrup.