Vegan pumpkin spice hot chocolate

This pumpkin spice hot chocolate recipe is the perfect vegan style autumnal drink, that is simple, quick and incredibly tasty.

If there is one must have drink that you should make this fall then I would highly recommend this pumpkin spice hot chocolate. It’s everything that you ever wished for during the colder months – rich, tasty and comforting. The type of drink that makes you want to curl up by the fireplace with a good book, while sipping on this vegan good stuff.

As soon as it’s fall I pretty much roll out the all of those recipes that we associate with the cooler months. I’m talking about those stews, soups and hot drinks. Kiss goodbye to salads, ice cream and smoothies and say hello to those recipes that are so heart warming.

One my favourite beverage recipes has to be this pumpkin spice hot chocolate. Having made a batch of this several times now I soon realised just how much it reminded of Jamaican chocolate tea. Only Jamaican chocolate doesn’t include pumpkin puree and is made with a raw chocolate stick/ball which forms on unique oily topping.

Nevertheless, if you like pumpkin and spice then this recipe is what you need in you life.

Ingredients you will need

• Pumpkin puree (click the link to learn how to make your own)
• Cacao powder
• Almond milk (another plant based works too)
• Pumpkin spice mix (listed below)
• Vanilla
• Low GI sweetener of your choice (coconut sugar, maple syrup, agave)

Pumpkin spice mix recipe

You will need to make your own pumpkin spice mix in order to complete the recipe. Thankfully the ingredients needed to make the mix are highly obtainable. The recipe makes just enough to cover the entire batch with maybe 1/8 tsp left over to sprinkle on top of the hot chocolate.

• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp of ginger
• 1/8 tsp of cloves

Simply mix the above together by hand or using a spice grinder and job done!!

How to make pumpkin spice hot chocolate

• In a small saucepan on medium heat pour in the almond milk.
• Grab a whisk and proceed to stir in the pumpkin puree, cacao powder, pumpkin spice, vanilla and sweetener bring to the boil while stilling stirring the content until it is evenly combined.
• Reduce the heat to medium/low and simmer for 5 minutes
• Serve accordingly

Notes and tips

• If you would like to top the chocolate with some vegan whipped cream. I like to follow this tutorial guide 
• As previously stated the pumpkin spice mix is enough to cover the recipe to hand. If you would like to make  large or multiple batches of hot chocolate, double or triple the quantity to suit.
• Feel free to turn this recipe into a dry mix by combining the cacao powder with the pumpkin spice mix and granulated sweetener if using. By doing so you will already have the majority of the recipe prepared with only a few steps outstanding.
• Any leftover pumpkin puree can be frozen in small batches/containers and used another time.
• Feel free to use any plant based milk that you want to use.

Frequently asked questions

How many people does this recipe serve

It depends on the size of the cups – 2-3 large cups or up to 4 small cups.

Is this recipe gluten free aswell as vegan

Yup, no gluten is in the recipe

Can I make this hot chocolate using my crock pot instead

Yes, you can!! But I would suggest doubling the recipe for this method. Add all of the listed ingredients to your crockpot/slow cooker and cook on low for 1 1/2 hours -2 hours. Use a ladle to serve in cups.

More vegan pumpkin recipes you may like

Pumpkin rice

Guyanese pumpkin pone (pumpkin pudding)

Caribbean paella 

Pumpkin turmeric rice

Pumpkin spice drink

Vegan pumpkin spice hot chocolate

★★★★★

5 from 6 reviews

Learn how to make the best vegan style pumpkin spice hot chocolate this fall.

• Author: Charla
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2-3 1x
• Category: Drinks
• Cuisine: American

Scale 1x2x3x

Ingredients

• 1/2 cup pumpkin puree (125ml)
• 3 tbsp cacao powder
• 3 cups almond milk (600ml)(another plant based works too)
• 1 tsp pumpkin spice mix (listed in post above)
• 1tsp vanilla
• Low GI sweetener of your choice to taste (coconut sugar, maple syrup, agave)

---

Optional vegan whipped cream (see notes, for link)

Instructions

1. In a small saucepan on medium heat pour in the almond milk.
2. Grab a whisk and proceed to stir in the pumpkin puree, cacao powder, pumpkin spice, vanilla and sweetener bring to the boil while stilling stirring the content until it is evenly combined.
3. Reduce the heat to medium/low and simmer for 5 minutes
4. Serve accordingly

Notes

• If you would like to top the chocolate with some vegan whipped cream. I like to follow this tutorial guide .
• As previously stated the pumpkin spice mix is enough to cover the recipe to hand. If you would like to make a larger or multiple batches of hot chocolate, double or triple the quantity to suit.
• Feel free to turn this recipe into a dry mix by combining the cacao powder with the pumpkin spice mix and granulated sweetener if using. By doing so you will already have the majority of the recipe prepared with only a few steps outstanding.
• Any leftover pumpkin puree can be frozen in small batches/containers and used another time.
• Feel free to use any plant based milk that you want to use.

Nutrition

• Calories: 124
• Fat: 5g
• Carbohydrates: 17g
• Fiber: 4g
• Protein: 4g

Keywords: pumpkin, spice, hot chocolate, cacao, plant based, vegan, fall