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
Suggested Tools
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.
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Enjoy your weekend!
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Ellen
November 2, 2012 at 2:00 pmI’ve made this three times already this week. I made it hot the first time, and it was delicious. The other two times I drank it cold. Both were delicious! Oh, and I added brown rice protein powder to it so I could consider it post-workout treat 🙂
Miek
November 2, 2012 at 2:57 pmI love your site! I just went through all the recipes all the way back to 2006, and I’ve bookmarked almost everything for future reference. You will make my transition from vegetarianism to veganism so much easier! Tomorrow is my day off, and I’m going to start on some of the cake and sweet recipes, and cook up an eggplant recipe for dinner, I’m very excited!
I don’t ever comment on blogs, but I just had to let you know how amazing you are 🙂
A big thank you all the way from Holland!
Miek
Susan Voisin
November 2, 2012 at 3:08 pmThank you so much for thinking to leave a comment, Miek! You made my day, all the way from Holland! 🙂
Sally
November 4, 2012 at 1:09 pmI made these muffins today – only change was no nuts and no raisins. Very moist and I was surprised how much they rose. Definitely a “keeper”. I used silicone cups (from Williams Sonoma) and filled them pretty full, and got all the batter in 12 (but no nuts or raisins, remember!) Only 1 small spillover. Thanks Susan!
Sally
November 4, 2012 at 1:11 pmOops I am new and left a comment on the wrong thread! I made muffins and it looks like my comment is on the wrong thread. No more comments from me wince I can’t figure it out. Sorry!
Susan Voisin
November 4, 2012 at 1:21 pmThat’s okay, Sally! I figure you’re talking about the Pumpkin Walnut Muffins, right? 🙂
Sally
November 4, 2012 at 2:01 pmYes! Thanks and sorry.
Katherine
November 22, 2012 at 3:36 pmLovely! Made it earlier today
Julie Rueff
January 25, 2013 at 1:45 pmThank you so much for this delightful recipe. We don’t get many snow days in SC, but we are celebrating this one with a batch of this wonderful cocoa. We also made up a batch at Thanksgiving and added the cornstarch to turn it into pudding. Delicious!
Susan Voisin
January 25, 2013 at 1:50 pmSo glad you liked it! I’m happy to hear from someone in SC. I lived there for 13 years and miss it.
Debbi
April 24, 2013 at 3:27 pmI love this recipe and have made it numerous times. I generally make the first batch, then freeze the rest in individual portions with everything added except for the soy milk and sweetener. I label it being sure to write how much soy milk to add. I love it warmed up whereas my husband loves it like a cold smoothie. He practically licks the blender….LOL
Art Scott
August 11, 2013 at 6:51 pmMade this evening, so rainy and cold outside, and it hit the spot, delicious! Thank you
Lisa
September 25, 2013 at 3:20 pmI’m allergic to cocoa, going to try it with carob powder. My question is where can I get those mugs and is there an entire dinnerware set to go with them? they are soooooooooooo me.
Susan Voisin
September 25, 2013 at 5:46 pmI bought the mugs at Pier 1, but that was over a year ago so I’m not sure if they still have them. Unfortunately, I didn’t notice if there were other matching pieces.
I hope you enjoy the recipe with carob. If you get a chance, please let me know how it comes out.
Laurie
October 28, 2020 at 10:12 amI was wondering about the mugs too 😂
Steffani Phillips
September 27, 2013 at 4:41 pmHi the recipe looks great! BUT I must know where did you find those cups? They ar to die for!!!!
Susan Voisin
September 27, 2013 at 5:53 pmI bought the mugs at Pier 1, but that was over a year ago so I’m not sure if they still have them.
Amy
October 13, 2013 at 10:13 pmI’m curious WHERE you got your cute mugs from?
Liane Blanco
October 18, 2013 at 5:59 pmOh, Lordy! I’m making this one tonight. I think I’ll make it into pudding. Guilt free ecstacy! I just love you!
Vibeke
October 18, 2013 at 7:33 pmI love the mugs!
Melissa
October 27, 2013 at 12:36 pmHi Susan, I’m thinking of making this at work on Halloween. I was wondering if I could “warm” this using my vitamix so than I don’t have to take the extra step (and dirty dishes to clean in the bathroom) at work.
Jen
November 8, 2013 at 8:30 amSusan….love those cups! Where did you get them?
Susan Voisin
November 8, 2013 at 9:10 amI bought them at Pier One, but they were on clearance so they probably aren’t available anymore. I just love ’em! The orange bottom part is actually a removable rubber piece that acts as a coaster.
Jen
November 8, 2013 at 8:32 amMaking this weekend 🙂
Sally
October 2, 2014 at 6:34 pmHi Susan – I just make the pumpkin muffins to take on a road trip this weekend and was thinking pudding or what with the leftover pumpkin. So we are going to have the pumpkin hot chocolate tonight … I remembered the recipe and the mugs from when you first published this and had to come back and find it.
Thanks for all you do!
Steve Lassoff
October 27, 2014 at 1:37 pmThis hot chocolate sounds delicious, we shared this in a blog here: http://wedigfood.com/foodie-blog/10-vegan-pumpkin-recipes
We are building a community of vegans and would love to have you hop over and share a recipe.
Vibeke
April 19, 2015 at 11:46 amThose are the most adorable mugs I’ve ever seen!
Chery
October 17, 2015 at 8:33 pmSimple and delicious!
Susan M
October 20, 2015 at 3:01 pmThank you! Can’t wait to try it! You have no idea how many of your recipes are now family favorites in our house–thank you for helping me learn that health cooking can taste great!
Matt
July 10, 2016 at 3:01 amWow, definitely going to try this one!
Terrie
August 28, 2016 at 1:54 pmThis comment is off the subject but the mugs are so dang cute. Can they be purchased? Where did they come from?
Beth
October 14, 2016 at 1:39 pmLooks yummy. I was wondering what kind of milk you used (for the recipe not the froth) as it might change the nutritional info. Thanks.
Susan Voisin
October 14, 2016 at 3:42 pmBeth, here is the nutritional info from the soy milk I used when I made this. This is for one cup: 100 calories, 1.51g fat, 17.5g carbohydrates, 8.51g sugar, 1.94g fiber, 4.01g protein
IGU Meerpur
October 17, 2016 at 2:59 amThis is my favourite chocolate. So easy and very yummy.
IGU Meerpur
October 17, 2016 at 3:05 amThis is my favourite chocolate. So easy and very yummy…
madalin stunt cars 2
November 15, 2017 at 2:15 amOh, 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.
agario
October 30, 2018 at 1:45 pmOh man! That sounds SOOO delicious!
DJ
November 30, 2019 at 3:42 pmI’ve been under the weather this Thanksgiving and wasn’t able to enjoy many of my favorites. So I made this today – feeling better and craving both pumpkin pie and hot chocolate – and what a treat! I didn’t bother with the blender – just whisked it while it heated – and used oat milk. I added maple syrup while it was steaming and then additional regular white sugar to my cup. 🙂 It would be amazing with a whipped topping. I’ll be making it again for sure. Thanks!
legend
February 29, 2020 at 7:10 pmI made it hot the first time, and it was delicious. The other two times I drank it cold. Both were delicious! Oh, and I added brown rice protein powder to it so I could consider it post-workout treat
paperio
February 7, 2021 at 5:35 amThank you! Can’t wait to try it! You have no idea how many of your recipes are now family favorites in our house–thank you for helping me learn that health cooking can taste great!