Vegan Pumpkin Spice Hot Chocolate

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.

Feel free to check out my other hot drinks like my

• Pumpkin puree - You will need pumpkin puree NOT pumpkin pie filling.
• Cacao powder - Cacao is the vegan friendly version of cocoa powder and doesn't contain any animal fat.
• Almond milk - This is my favourite go to plant based milk that is neutral tasting.
• Pumpkin spice mix (listed below) - A combination of nutmeg, cinnamon, ginger and cloves.
• Vanilla extract - For flavour.
• Maple syrup - You can also use any sweetener i.e agave nectar, coconut nectar etc...

The steps

• 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

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 you make this hot chocolate using a 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 ½ hours -2 hours. Use a ladle to serve in cups.

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.i.e

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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.

5 from 6 votes

Print Pin Rate

Course: Drinks

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 people

Calories: 97kcal

Author: Charla

Ingredients

• ▢ ½ cup pumpkin puree (125ml)
• ▢ 2½ tablespoon cacao powder
• ▢ 3 cups almond milk (700ml)(another plant based works too)
• ▢ 1 teaspoon pumpkin spice mix )listed in post above
• ▢ 1 teaspoon vanilla
• ▢ sweetener of your choice to taste coconut sugar, maple syrup, agave
• ▢ Optional vegan whipped cream see notes, for link

Instructions

• 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 still stirring the contents until it is evenly combined.
• Reduce the heat to medium/low and simmer for 5 minutes.
• Serve accordingly.

Video

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  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.i.e Cashew Milk , Coconut Milk

Nutrition

Calories: 97kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 493mg | Potassium: 231mg | Fiber: 5g | Sugar: 3g | Vitamin A: 9535IU | Vitamin C: 3mg | Calcium: 481mg | Iron: 2mg

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