Pumpkin Spice Hot Chocolate Recipe – Easy Fall Drink

Last Updated on 2 months by Neha Deshmukh

Pumpkin Spice Hot Chocolate Recipe – Easy Fall Drink

Hello friends! As the weather starts to cool down and the scent of festive spices fills the air, there’s nothing quite like a warm, comforting drink. And this Pumpkin Spice Hot Chocolate? It’s exactly that. I first made this a few years ago when I was craving all things pumpkin, and it’s been a fall staple ever since. It’s unbelievably easy, incredibly delicious, and the perfect way to cozy up on a chilly evening. Let’s get brewing!

Why You’ll Love This Recipe

This isn’t your average hot chocolate. The pumpkin puree adds a lovely creaminess and subtle sweetness, while the pumpkin pie spice blend brings a warm, inviting aroma. It’s a hug in a mug, honestly! Plus, it comes together in under 10 minutes – perfect for those moments when you need a little comfort fast.

Ingredients

Here’s what you’ll need to make this dreamy Pumpkin Spice Hot Chocolate:

• 1 cup half and half (about 240ml)
• ?? cup canned pumpkin puree (about 120ml – see ingredient notes!)
• ?? cup whole milk (about 240ml – see ingredient notes!)
• 2 ounces semi-sweet chocolate (about 55-60g), chopped
• 1 tablespoon unsweetened cocoa powder (about 8g)
• 1 ?? tablespoon honey (about 10-15ml – adjust to taste!)
• 1 teaspoon pumpkin pie spice (about 5g)
• 1 teaspoon vanilla extract (about 5ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Pumpkin Puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling! Pumpkin pie filling has added sugar and spices, which we don’t need since we’re adding those separately. About 1/2 cup (120ml) is perfect for a lovely pumpkin flavour.
• Pumpkin Pie Spice: This is the star of the show! You can find pre-made blends in most supermarkets, or easily make your own (see FAQs!). I love the warmth it adds.
• Chocolate Quality: Don’t skimp on the chocolate! Using a good quality semi-sweet chocolate really elevates the flavour. I prefer using dark chocolate for a richer taste, but milk chocolate works well too if you prefer a sweeter drink.

Step-By-Step Instructions

Alright, let’s make some magic!

1. First, pour the half and half and milk into a small pan. Heat it over medium heat until it just begins to boil – you’ll see little bubbles forming around the edges.
2. Now, add the chopped chocolate, cocoa powder, pumpkin pie spice, and vanilla extract. Stir constantly until everything is melted and smooth. Remove the pan from the heat.
3. Gently stir in the pumpkin puree until it’s fully combined. Then, add the remaining half and half and warm it through gently, being careful not to boil.
4. Pour the hot chocolate into your favourite mugs. Top with a generous dollop of whipped cream (because, why not?) and a sprinkle of pumpkin pie spice.

Expert Tips

• Don’t let the mixture boil after adding the pumpkin puree! It can sometimes cause it to separate. Gentle warming is key.
• For an extra smooth hot chocolate, use an immersion blender to blend everything together before pouring.
• If your chocolate isn’t melting easily, add a tiny splash more milk.

Variations

• For the Kids (or the Young at Heart): My niece loves this with a swirl of caramel sauce on top!
• Mocha Magic: Add a shot of espresso for a pumpkin spice mocha. My husband swears by this.
• Spiced Up: A pinch of cayenne pepper adds a lovely warmth (see Spice Level Adjustment below!).

Vegan Adaptation

Want to enjoy this dairy-free? It’s super easy!

• Substitute the half and half and milk with your favourite plant-based alternatives – oat milk and cashew milk work particularly well.
• Ensure your chocolate is dairy-free.
• Use maple syrup instead of honey.

Spice Level Adjustment

• Mild: Stick to the 1 teaspoon of pumpkin pie spice.
• Medium: Add an extra ¼ teaspoon of pumpkin pie spice, plus a tiny pinch of cinnamon.
• Spicy: Add ¼ teaspoon of cayenne pepper along with the 1 teaspoon of pumpkin pie spice. Be careful – a little goes a long way!

Festival Adaptations

• Diwali: A sprinkle of cardamom along with the pumpkin pie spice adds a beautiful festive touch.
• Thanksgiving: Serve this after your Thanksgiving feast for a cozy and comforting end to the meal.

Gluten-Free Option

This recipe is naturally gluten-free! Just double-check that your chocolate doesn’t contain any hidden gluten ingredients.

Serving Suggestions

This Pumpkin Spice Hot Chocolate is wonderful on its own, but here are a few ideas to make it extra special:

• Serve with a side of biscotti for dipping.
• Pair it with a slice of pumpkin pie or a gingerbread cookie.
• Enjoy it by the fireplace with a good book!

Storage Instructions

While this is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Gently reheat on the stovetop or in the microwave, stirring frequently.

FAQs

What is the best type of chocolate to use for this recipe?

I recommend a good quality semi-sweet chocolate, around 55-70% cacao. But feel free to experiment with milk chocolate or even dark chocolate to suit your preference!

Can I make this hot chocolate ahead of time?

You can definitely make it ahead! Prepare the hot chocolate as directed, but don’t add the whipped cream or sprinkle of spice. Store it in the fridge and reheat gently when you’re ready to enjoy.

How can I adjust the sweetness level?

The honey is adjustable! Start with 1 tablespoon and add more to taste. You can also use maple syrup or another sweetener of your choice.

What is pumpkin pie spice, and can I make my own?

Pumpkin pie spice is a blend of warm spices typically including cinnamon, ginger, nutmeg, and cloves. You can absolutely make your own! A good starting point is 4 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon nutmeg, and ½ teaspoon cloves.

Is there a dairy-free alternative to half and half and milk?

Absolutely! Oat milk, almond milk, cashew milk, or soy milk all work beautifully. Just choose an unsweetened variety to control the sweetness level.