Imagine pumpkin pie and hot chocolate all mixed up together and poured into a mug and you’ve got this Pumpkin Spice Hot Chocolate. Spicy, sweet and warming! You can even make it into pudding!
Welcome to Weekend Quickies–quick recipes that won’t cut into your weekend relaxation time.
Today’s ridiculously easy recipe is brought to you courtesy of my last recipe, Mary’s Pumpkin Walnut Muffins, and more particularly by the half cup of pumpkin that is left over from a 15-ounce can after you make that recipe. Here’s a delicious drink that uses that leftover pumpkin and takes only about 10 minutes to prepare.
Imagine pumpkin pie and hot chocolate all mixed up together and poured into a mug and you’ve got this drink. Actually, it tastes better than that sounds! It’s spicy and sweet and warming on a chilly October day.
I dressed mine up with a little foamy soymilk that I whipped up with a simple milk frother. It doesn’t work well with all soymilks, but the store-brand vanilla soymilk that I used foamed up quickly and even made little whipped cream-like peaks. You may have to test several brands before you find one that foams up that thick (hint: Silk Vanilla in the aseptic boxes does not work).
Also, if it’s not “curl up with a hot drink” weather in your neighborhood, you can easily turn this beverage into a pudding with the addition of cornstarch and a few extra minutes of cooking time. See the notes in the recipe for more details.
Pumpkin Spice Hot Chocolate
Ingredients
- 2 1/2 cups non-dairy milk
- 1/2 cup canned pumpkin
- 2 tablespoons cocoa powder
- 3/4-1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- stevia or other sweetener to taste
Instructions
- Combine all ingredients except sweetener in blender. Blend at medium speed until smooth. Check sweetness and add sweetener to taste; blend once more.
- Pour into a saucepan or microwaveable container and heat, stirring at regular intervals, until steaming. Pour into two mugs and serve.
Notes
Nutritional info is approximate.
Please pin and share!
Enjoy your weekend!
This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!
Solveig Berg Vollan @ Gluten-free-vegan-girl
October 20, 2012 at 1:14 pmLooks delicious 🙂 I will definitely make this and serve with a bit of freshly whipped coconut cream on top!
Barbara
October 20, 2012 at 1:49 pmOh, Susan – Just a day late with this idea to use the leftover pumpkin from the muffin recipe. I made the muffins the same day you posted the recipe (yummilicious) and then what to do with the leftover pumpkin? Well, I had Mary McDougall’s recipe for Beans and Greens soup in the fridge waiting for dinnertime, so I just added the pumpkin to the soup! Voila – delicious.
BTW, the only soy milk that I have found (and I think I’ve tried them all) is Trader Joe’s Organic Unsweetened Soy Milk in the green and beige unrefrigerated aeseptic box.
Mery
October 20, 2012 at 1:53 pmThanks for the recipe. It’s much like a pumpkin pie latte for those of us who don’t care for coffee! 🙂
Marian Gleason
October 20, 2012 at 1:57 pmLOVE that the photo prints out with the recipe too – I’ll be making this in the next day or so – using up some canned pumpkin. I’ll make the PUDDING version & tell you how it turns out. 🙂
Cecile
October 20, 2012 at 2:28 pmThis is great timing! I was just wondering if I should make a pumpkin pudding pie or a chocolate pudding pie for my sweetheart tonight. I will give this combo a try!
Deborah Cray
October 20, 2012 at 2:31 pmThanks for this recipe! I love cocoa and pumpkin so why not
Together!? I enjoy reading your posts and recipes!
Somer
October 20, 2012 at 3:35 pmOh man! That sounds SOOO delicious!
Kelly@LeafyNotBeefy
October 20, 2012 at 5:24 pmoh, that sounds so good! will add it to my list 🙂
Liliana Holtzman
October 20, 2012 at 6:28 pmI made it and all I can say is – your pumpkin spice hot chocolate is too glorious for words!
I seem to be cooking everything with pumpkin these days, soups, stews, baked goods, and it’s perfect.
Best to you, I enjoy your recipes like no one else’s.
Hugs.
moonwatcher
October 20, 2012 at 11:21 pmThis looks awesome. I may make it for a freind’s kids when they are around for the weekend. I will try it with carob for myself sometime. What a great idea for using up the odd ends of pumpkin!
xo
moonwatcher
Diandra
October 21, 2012 at 4:09 amAs if I had known this would come… yesterday I took some pumpkin purree out of the freezer without knowing what to do with it. ^^
Vegan Gypsy
October 21, 2012 at 6:59 amOoh, this looks amazing! The weather is finally cooling off here in the Sunshine State, perfect timing!
Meagan
October 21, 2012 at 9:16 amThis would make it worth spending the $8 for a can of pumpkin puree. Yes,you read that correct-$8 for a can of Libby’s pumpkin puree where I live,which is Copenhagen,Denmark. I bought a few and used them in things that were not all that great-a few ho-hum pumpkin muffins,for example. This,though,would make it all worth it. As a born and raised American,I never thought,in a million years,that I would ever have to consider what I’m using my precious cans of very expensive pumpkin puree on-but this is something I would love to try. Thanks!
jessica
October 29, 2012 at 6:21 amHi Meagan,
I also live in Copenhagen, and I’ve been attempting to hunt down a can of Libby’s as if it was a life or death situation! But no luck at Irma or Føtex! Where did you snag your pumpkin puree?
Best,
jessica
guinea
November 24, 2012 at 3:18 amjust roast a butternut squash in the oven for an hour… will do just as well 😉
Lisa
September 25, 2013 at 3:16 pmYou can seed, cut, and roast a pumpkin until it is fork tender, then remove the skin/rind and place the pumpkin flesh in a crock pot. keep it on low for about 4 hours, then on warm until much of the water has cooked out. mash it with a potato masher, ricer, or even a hand-held mixer. It’s time consuming, but may save a few bucks.
Linda
October 21, 2012 at 9:45 amSusan,
I LOVE your recipes and have made several with pleasing results!!!!! Thank-you so much for sharing them!
Vivian
October 21, 2012 at 9:54 amAs soon as this recipe appeared in my email, I knew it had to be made immediately. I used Almond Breeze Vanilla almond milk and Hershey’s dark cocoa powder, 3/4 tsp pumpkin pie spice and no sweetener. It was perfect!!
urbanvegan
October 21, 2012 at 10:16 amI will def. try this as I am up to my eyebrows in leftover pumpkin. Yum!
BTW, I froth my soymilk in the blender. I bought a couple of those hand-held frothers over the years, but they seem to break after only a month or two 🙁
What brand do you have and has it lasted? (To be fair, I make soy cappucino every singe day for breakdast, so I probably used mine more than the average bear)
Good luck on your talk today 🙂
Farisa
October 21, 2012 at 1:10 pmDelicious as always! Although, rice milk and corn starch does not go well together. It does not thicken at all. Anyone has the same experience?
Thank you, Susan! You are my constant source of inspiration for food. All your recipes (that I have tried so far) turned out great and delicious!
Kathy
October 21, 2012 at 4:37 pmThis sounds awesome!
heidi kokborg
October 22, 2012 at 5:10 amOh boy! I have to try it!! 🙂 It looks so yummy!
wendy (healthy girl's kitchen)
October 22, 2012 at 9:43 amI’m so looking forward to using up that 1/2 of a can of pumpkin puree that’s in my fridge right now! And I’m hoping that the kids will like this too and I can pass it off as a dessert. Thanks Sue!
Chessie
October 22, 2012 at 12:27 pmMust try this asap. Thanks, Susan!
Heather Winkler
October 22, 2012 at 1:43 pmI had to make my own pumpkin pie spice on the fly which may have messed with the flavor a bit but it was still great. I liked it. My husband LOVED IT! He claimed it was “a steaming hot cup of the best pumpkin pie”. =) Thanks for yet another terrific recipe.
Ruxandra
October 22, 2012 at 1:47 pmPumpkin and hot chocolate = amazing combination!! Can’t wait to try it 🙂
Sophia
October 22, 2012 at 2:36 pmHi Susan,
I also live on the other side of the pond without access to puréed pumpkin tins. Can I nsimply bake some hokkaido pumpkin until very soft and purée it? Or does the purée need to cook on the stove a little for the right consistency?
Your recipes are my daily inspiration since going vegan btw, thank you!
Susan Voisin
October 22, 2012 at 3:30 pmHi Sophia, I think baking the pumpkin would be fine. You might need to add a little water to get it the right consistency when you purée it, if it seems dry.
Allysia
October 22, 2012 at 2:39 pmOooh, I wouldn’t have thought to put pumpkin and chocolate together in a warm bevvie! Though I love pumpkin lattes, and I love chocolate, so I can’t see why it wouldn’t be awesome. And yup, it’s definitely getting to that “curl up and hide from the cold weather” around here (Saskatchewan), I think we’re due for a snowstorm tonight!
Lynn
October 23, 2012 at 10:38 amThis is to confirm the snowstorm in Saskatoon, SK! About 2 inches of perfect snowman snow sitting on the ground and more coming down as I write this.
Making pumpkin, squash and yam purees are all very easy and successful to the point you won’t even consider buying a can! Bake, scoop into blender jar without the peel and whirl till smooth. The reason I added yam to this list is that it is very often a great substitute for pumpkin … who knew you couldn’t tell the difference in a pie? I’m loving the sound of your hot chocolate Susan, can’t wait to try it!
Kathleen @ KatsHealthCorner
October 22, 2012 at 8:21 pmThis is absolutely AWESOME!!!!! I have a can of pumpkin in my fridge that’s calling to me now! 😉 I especially love that the addition of cornstarch will make it a pudding — what an incredible recipe, Susan! Thank you so much!!! 😀
ChristineInProgress
October 23, 2012 at 11:41 amOh this sounds devine! As does the option of making this into a pudding! Its quick and easy, my kind of recipe! I will be giving this a try. Thanks!
Rachel
October 24, 2012 at 12:09 pmThanks for this great recipe! I didn’t add any extra sweetener and it was still very satisfying! I think that the original Silk that I’m using added some sweetness. I actually had this for breakfast and it was pretty filling! It reminds me of a chai latte just without the chai or the latte 😉
I used an emersion blender and combined everything in the (somewhat deep) pot that I used to warm it. Actually, now that I think of it, if you made it in wide deep cups you could probably use the immersion blender directly in the cup and microwave if you are really cutting back on clean up.
I’ve been trying to eat more healthy vegan foods and I’m glad to have found you to help me make nutritious and tasty foods!!!
Alexandra
October 24, 2012 at 6:59 pmThis was really good; had a substance to it (the pumpkin), and very healthy. Thanks for this great fall and winter drink.
Michelle@HappyHeart
October 25, 2012 at 6:06 amNever thought of adding pumpkin to hot chocolate! Amazing idea! I bet it’s incredibly creamy (and quite filling?)
Justine
October 25, 2012 at 10:28 pmWhat is in «Pumpkin Spice». We don’t have that around here (Montreal), I’m guessing cinnamon and nutmeg. Anything else? Thanks! Looks amazing!
Susan Voisin
October 25, 2012 at 10:44 pmPumpkin pie spice is a combination of cinnamon, ginger, nutmeg, cloves, and sometimes allspice. You can just mix up your own, using a little more cinnamon and lesser amounts of the other ingredients. I just happened to have a jar of it I bought for my mother when she was visiting, so I don’t usually use it, but it was convenient in this recipe because I used such a small amount.
Linda Diaz
October 26, 2012 at 6:06 amHmmmm…. Yummy and soothing it must be, something new to try on to a hot chocoloate to make it even more spicier.
Tartanpancakes
October 28, 2012 at 2:52 pmYum this looks good!
Esther J
October 28, 2012 at 8:00 pmI made this for some (very) non-vegan family today–and they loved it!
Thank you 🙂
Billie St. Marie
October 29, 2012 at 12:22 pmI made this yesterday, it was RAINY and I was helping my husband work outside.
Quick and easy and very delish! My hubby, non vegan;( , loved it!
stephanie
October 29, 2012 at 6:17 pmthis plus 2-3 shots espresso is a to die for pumpkin mocha way better than the kind bigbucks sells!
Audrey
October 30, 2012 at 11:49 amSounds wonderful. I love your mugs, too, you always have such pretty dishes!
Genki Kitty
October 30, 2012 at 12:24 pmOh! This looks amazing!
Anja
November 2, 2012 at 8:53 amI tried your recipe the other day and loved it and so did my hubby. I added a little cayenne pepper to it to make it a tiny bit hot. Since I love my hot chocolate a little thicker but not like pudding I added 1 to 1.5 Tsp of potato starch. It was delicious! Thanks for the recipe!
Ashley
November 2, 2012 at 10:47 amI am definitely trying this very soon!!! Thanks 🙂