3cupsalmond milk600ml(another plant based works too)
1tsppumpkin spice mixlisted in post above
Low GI sweetener of your choice to tastecoconut sugar, maple syrup, agave
Optional vegan whipped creamsee notes, for link
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
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.